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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.
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    4 servings

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

  • 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.
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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