Ingredients
4 bone-in pork loin chops (1/2-inch thick and 7 ounces each)1 small onion, chopped1 tablespoon canola oil4 medium red potatoes, cubed1 cup thinly sliced carrots1 cup sliced fresh mushrooms1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 cup water1 teaspoon salt, optional1/2 to 1 teaspoon dried thyme
Preparation
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.
