Country Pork Chop Skillet Dinner
October 19, 2014
"I found the original recipe in the 2001 TOH Quick Cooking Cookbook. And it was sent into them by Jean Lawson of Dover,Delaware. The first time it was made, I wasn't happy with the results. But the second time,, I made it with a few modifications and it worked just fine. If you want to add peas to the recipe add to recipe about 10 minutes before vegetables are ready.Posted to " ZAZZ" on Oct.19th.,2014." Keep Smiling :)"
- Serving Size: 1 (236.4 g)
- Calories 366.9
- Total Fat - 21.1 g
- Saturated Fat - 6.3 g
- Cholesterol - 50.1 mg
- Sodium - 656.2 mg
- Total Carbohydrate - 40.3 g
- Dietary Fiber - 3.8 g
- Sugars - 19.9 g
- Protein - 5.6 g
- Calcium - 65.1 mg
- Iron - 2.8 mg
- Vitamin C - 8 mg
- Thiamin - 0.3 mg
Season both sides of chops with salt,pepper,and garlic powder and set aside.
Heat oil in large pan over medium heat,cook onion and pork on both sides until pork is no longer pink.
Remove pork and onion,then drain remaining oil.
Return onions and chops to skillet then top with carrots,potatoes,and mushrooms.
Combine soup,water,and thyme in a medium size bowl.
Pour over chops and vegetables and bring to a boil.
Reduce heat and cover for 25 to 30 minutes or until vegetables are tender.
Sprinkle green onions over top of finished dish.
Tips & Variations
No special items needed.