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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Sometimes it's nice to combine a recipe's ingredients into one pan and simmer it on the stove, instead of turning on the oven. That's why I appreciate this recipe. Ingredients:
4 bone-in pork loin chops (1/2 inch thick and 4 ounces each) |
8 small new potatoes, optional |
1 small onion, chopped |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (4 ounces) sliced mushrooms, drained |
1/4 cup water |
1/2 teaspoon garlic salt |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon dried thyme |
2 cups frozen peas and carrots |
Directions:
1. In a large skillet, cook pork for 3-4 minutes on each side or until a meat thermometer reads 160°; drain. Add potatoes if desired and onion.
2. In a large bowl, combine the soup, mushrooms, water, garlic salt, Worcestershire sauce and thyme; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Stir in peas and carrots; cover and simmer for 10 minutes or until heated through. Yield: 4 servings.
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