“My husband and I enjoy this quick supper on busy days when there's little time to cook. It satisfies our meat-and-potato cravings, goes together in a snap, and leftovers (if there are any) taste even better the next day!” Susan Blair - Sterling, Michigan
- 4 medium red potatoes, cubed
- 1/2 cup water
- 1-1/4 cups fresh baby carrots
- 2 celery ribs, coarsely chopped
- 1 medium onion, cut into wedges
- 4 boneless pork loin chops (4 ounces each)
- 1 tablespoon canola oil
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1/2 cup water
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1-1/2 teaspoons all-purpose flour
- 2 tablespoons cold water
- Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain.
- In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
- Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender.
- Remove chops and vegetables; keep warm.
- Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables. Yield: 4 servings.
Originally published as Pork Chop Skillet in Healthy Cooking February/March 2009, p55
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Chop Skillet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review