One-Skillet Pork Chop Supper
Source of Recipe
Cast Iron Skillet
List of Ingredients
1 tablespoon butter
4 pork loin chops (½ inch thick and 7 ounces each)
3 medium red potatoes cut into small wedges
3 medium carrots cut into ½ inch slices, or 2 cups fresh baby carrots
1 medium onion, cut into wedges
1 can (10 ¾ ounces) condensed cream of mushroom soup
¼ cup water
Cracked black pepper and chopped fresh parsley, optional
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, sauté 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.