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Country Skillet Supper

"This is a super-quick way to use leftover pork," notes Arlene Snyder of Millerstown, Pennsylvania. "With hearty potatoes and bright green peas, it's creamy, comforting and so tasty."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2-3 servings


  • 1 small onion, chopped
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cubed cooked pork
  • 1 cup cubed cooked potatoes
  • 1 cup frozen peas, thawed
  • Biscuits, optional


  • In a large skillet, saute onion in oil until tender. Stir in the soup, milk, Worcestershire, salt and pepper; mix well. Add the pork, potatoes and peas; heat through. Serve with biscuits if desired.
Nutrition Facts
1 each: 326 calories, 15g fat (5g saturated fat), 52mg cholesterol, 1058mg sodium, 30g carbohydrate (7g sugars, 4g fiber), 20g protein.

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