Ingredients
The following ingredients have 4 Servings
- 1 tablespoon butter
- 4 (7 oz) pork loin chops
- 3 medium red potatoes, cut into wedges
- 2 cups fresh baby carrots, cut in half
- 1 red onion, cut into wedges
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup water
- 2 sprigs fresh thyme
- Pepper to taste
- Parsley for garnish
Instruction
- In a large skillet or Dutch oven melt butter on medium heat -about 3-5 minutes each side. Remove pork chops from pan, but do not drain drippings.
- Add vegetables to pan and sauté over medium heat until lightly browned. While vegetables are cooking whisk together soup and water.
- Stir soup into veggies and add in thyme sprigs. Bring to a boil. Reduce heat and simmer (covered) for 20-24 minutes. Add pork chops back to pan and sprinkle with pepper. Cover and cook on medium low for another 10 minutes or until pork reaches an internal temperature of 145˚F. Sprinkle with parsley just before serving.