In my early years of marriage, I used to prepare this dish often...especially since pork chops have always been one of my husband's favorites! I made it again recently and was reminded of just how simple and how good this dish is!
One of the best things about the preparation of this dish is that it is all done in one pot, so clean-up is a cinch. It is very simple to prepare, and once you have it in the skillet you can have a little time to yourself!
4 bone-in center cut pork chops
2-3 Tablespoons olive oil
1 can tomato soup **
1/2 cup water
1/2 teaspoon salt
1 Teaspoon Worcestershire sauce (or 1 Tablespoon balsamic vinegar, if making GF)
6-8 small potatoes, quartered
15-20 baby carrots, or 4 carrots cut into 2 inch pieces
1 medium onion, cut in 1/8ths
** Can substitute a 16 oz. Creamy Tomato Soup or Roasted Red Pepper Soup as in picture above if you are looking for a Gluten Free (GF) option. Omit water if using one of these soups.
Generously salt and pepper both sides of pork chops.
Heat oil in skillet on Medium heat and brown pork chops on both sides. Drain well.
While chops are browning, prepare vegetables.
If using condensed tomato soup, mix soup with water in a bowl until well-combined.
After chops are browned on both sides, add all remaining ingredients to skillet.
Cover and cook over Medium Low heat for approximately 1 1/4 hours, or until vegetables are tender.
The sauce this dish makes is really yummy over rice. Add a tossed salad and dinner is served! Enjoy!