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Title: One-Skillet Pork Chop Supper
Categories: Pork, Vegetables, Potatoes, Soups
Yield: 4 servings

1 tb Butter
4 1/2" thick-7 oz ea pork loin
- chops
3 md Red potatoes; in small
- wedges
3 md Carrots; in 1/2" slices
+=OR=+
2 c Fresh baby carrots
1 md Onion; in wedges
10 3/4 oz Can cream of mushroom soup;
- undiluted
1/2 c Water
Cracked black pepper
Chopped fresh parsley

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 8-10 minutes. Remove from heat;
let stand 5 minutes. If desired, sprinkle with pepper
and parsley.

Kathy Thompson, Port Orange, Florida

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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