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    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.




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