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.