2 pork chops
1/2 small onion, chopped
1 T. vegetable oil
2 medium potatoes, cubed
1 c. sliced carrots
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
3/4 c. water
1/2 t. salt
1 t. dried thyme
In a large skillet, brown pork chops and onion. Top with carrots and potatoes. Combine the soup, milk, salt and thyme; pour over vegetables. Bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes or until pork chops are done and vegetables are tender.
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Tips: You can use whatever cut of pork chops you prefer for this dish. Tonight when I made this I used boneless pork loin sirloin chops but I have also used bone-in chops and had it work just fine. You just have to be aware that the cooking times may vary. Also, be sure to cut the potatoes and carrots small enough that they will get cooked in the time given. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Adapted from Taste of Home's 2001 Quick Cooking Annual Recipes
2 comments:
Sounds easy & yummy - and with simple ingredients! My kind of recipe - thank you.
Welcome :) I'm so glad to see you joining in the Cooking Thursday.
Your recipe sounds delicious, I'm always looking for new pork recipes. Thank you for sharing.
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