Friday, October 16, 2020

Pork Chops with Veggies

· Olive oil
· 4 bone-in pork loin chops
· 1/4 cup all-purpose flour
· 6 small potatoes, quartered
· 1 cup fresh baby carrots
· 1/2 cup water
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon salt
· 1/4 teaspoon dried oregano
· 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  1. In a large skillet, drizzle enough olive oil to lightly cover the bottom. 
  2. Coat pork chops with flour. Add the pork chops to the skillet and brown chops on both sides. Add potatoes and carrots.
  3. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables.
  4. Cover and simmer for 25 minutes.
  5. Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender. 

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