Who doesn’t like to throw a bunch of food into a skillet and 40 minutes later it’s ready to serve? This Simple Sunday Supper is A One-Pan Pork Chop Recipe that will do just that and more cause it’s also delicious. Serves 4
1 tablespoon butter
4 pork loin chops (1/2 inch thick and 7 ounces each)
3 medium red potatoes, cut into small wedges
3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots
1 medium onion, cut into wedges
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
Optional: cracked black pepper and chopped fresh parsley, to garnish
In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings.
In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes.
Add chops; cook, covered, until a thermometer inserted in pork reads 145°. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley. Yum Yum
Note: Since your using cream of mushroom soup why not add 6oz of sliced mushrooms in with the sautéed vegetables. What would you add?