"My husband. Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal," shares Kathy Thompson of Port Orange, Florida. "It's comforting and quick."
1 tablespoon butter or margarine
4 pork loin chops (1/2 inch thick)
3 medium red potatoes, cut into small wedges
2 cups baby carrots or 3 medium carrots, sliced 1/2 inch thick
1 medium onion, quartered
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
In a skillet over medium heat, melt butter. Brown chops for 3 minutes on each side. Add the potatoes, carrots and onion. Combine soup and water; pour over the top. Cover and simmer for 15-20 minutes or until the vegetables are tender.
Yield: 4 servings.
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