| Servings |
servings
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Ingredients
- 1 tablespoon Butter
- 4 Pork Loin Chops 1/2 inch thick and 7 ounces each
- 3 medium Red Potatoes cut into small wedges
- 3 medium Carrots cut into 1/2-inch slices, or 2 cups fresh baby carrots
- 1 medium Onion cut into wedges
- 1 can Condensed Cream of Mushroom Soup undiluted, 10-3/4 ounces
- 1/4 cup Water
- Optional: cracked black pepper and chopped fresh parsley
Ingredients
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Instructions
- In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings.
- In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes.
- Add chops; cook, covered, until a thermometer inserted in pork reads 145°. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.
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