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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal, shares Kathy Thompson of Port Orange, Florida. It's comforting and quick. Ingredients:
1 tablespoon butter |
4 pork loin chops (1/2 inch thick and 7 ounces each) |
3 medium red potatoes, cut into small wedges |
2 cups fresh baby carrots or 3 medium carrots, sliced 1/2 inch thick |
1 medium onion, quartered |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup water |
Directions:
1. In a large skillet, brown chops over medium heat in butter for 3 minutes on each side. Add the potatoes, carrots and onion. Combine soup and water; pour over the top. Cover and simmer for 15-20 minutes or until the meat juices run clear and vegetables are tender. Yield: 4 servings.
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