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Country Pork Chop Dinner
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.
Ingredients
- 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
Directions
- 1. 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.
- 2. Cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Nutrition Facts
1 each: 282 calories, 10g fat (5g saturated fat), 55mg cholesterol, 362mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 23g protein.
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