• 4servings
  • 45minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 medium red potatoes, cubed

  2. 1-1/4 cups fresh baby carrots

  3. 2 celery ribs, coarsely chopped

  4. 1 medium onion, cut into wedges

  5. 4 boneless pork loin chops (4 ounces each )

  6. 1 tablespoon canola oil

  7. SAUCE:

  8. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  9. 1/2 cup water

  10. 1 teaspoon dried thyme

  11. 1 teaspoon Worcestershire sauce

  12. 1/4 teaspoon pepper

  13. 1-1/2 teaspoons all-purpose flour

  14. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Pork Chop Skillet Recipe photo by Taste of Home 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.

  2. In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.

  3. 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.

  4. Remove chops and vegetables; keep warm.

  5. 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.


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