Jean Lawson shares this treasured recipe that pairs tender chops with hearty carrots and potatoes. "This satisfying supper, smothered in a golden sauce seasoned with thyme, is truly spirit-warming," notes the Dover, Delaware cook.
- 4 bone-in pork loin chops (1/2-inch thick and 7 ounces each)
- 1 small onion, chopped
- 1 tablespoon canola oil
- 4 medium red potatoes, cubed
- 1 cup thinly sliced carrots
- 1 cup sliced fresh mushrooms
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/2 cup water
- 1 teaspoon salt, optional
- 1/2 to 1 teaspoon dried thyme
- In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat.
- Cover and simmer for 25-30 minutes or until meat and vegetables are tender. Yield: 4 servings.
Originally published as Country Pork Chop Dinner in Quick Cooking May/June 2000, p10
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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