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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is especially useful on busy days during fall harvest or spring planting when we're short on time. It's packed with pork and produce for a filling meal. Ingredients:
6 boneless pork loin chops (5 ounces each) |
1/2 teaspoon salt, divided, optional |
1 medium onion, thinly sliced and separated into rings |
3 medium potatoes, peeled and thinly sliced |
6 medium carrots, thinly sliced |
1 teaspoon dried marjoram |
3 tablespoons king arthur unbleached all-purpose flour |
3/4 cup milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
Directions:
1. Coat a large skillet with cooking spray; cook chops over medium heat for 2-3 minutes on each side or until lightly browned. Place in an ungreased 13-in. x 9-in. baking dish; sprinkle with 1/4 teaspoon salt if desired. Layer with onion, potatoes and carrots. Sprinkle with marjoram and remaining salt if desired.
2. In a small bowl, whisk flour and milk until smooth; add soup. Pour over vegetables. Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until meat is tender. Yield: 6 servings.
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