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Wednesday, June 23, 2010

Country Pork Chop Dinner

Country Pork Chop Dinner

6 bone-in pork loin chops (1/2-inch thick each)
1 small onion, chopped
1 tablespoon canola oil
5 medium red potatoes, cubed
1 cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup water
1 teaspoon salt, optional
1/2 to 1 teaspoon dried thyme

In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. Cover and simmer for 25-30 minutes or until meat and vegetables are tender. I serve tender chops with hearty carrots and potatoes. "This satisfying supper, is smothered in a golden sauce seasoned with thyme.


  1. That sounds good!
    I'm going to try it.

  2. That sounds really good Annie! I know hubby and I both will enjoy it so I will have to try it soon! :)


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