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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âMy husband and I enjoy this quick supper on busy days when there's little time to cook. It satisfies our meat-and-potato cravings, goes together in a snap, and leftovers (if there are any) taste even better the next day!â Susan Blair - Sterling, Michigan Ingredients:
4 medium red potatoes, cubed |
1/2 cup water |
1-1/4 cups fresh baby carrots |
2 celery ribs, coarsely chopped |
1 medium onion, cut into wedges |
4 boneless pork loin chops (4 ounces each) |
1 tablespoon canola oil |
sauce: |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup water |
1 teaspoon dried thyme |
1 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
2 tablespoons cold water |
Directions:
1. Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain.
2. In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
3. Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender.
4. Remove chops and vegetables; keep warm.
5. Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables. Yield: 4 servings.
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