Ingredients
- 4 pork loin chops (1/2 inch thick)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 small yellow onion, coarsely chopped
- 2 tablespoons oil (vegetable oil)
- 4 medium red potatoes, cubed (I used the same amount of russets)
- 1 cup thinly sliced carrots
- 1 jar (4 1/2 ounces) sliced mushrooms, drained (or 1 cup sliced mushrooms)
- 1 can (10 3/4 ounce) condensed Cream of Celery Soup
- 1/2 cup water
- 1 teaspoon dried thyme
- 2 tablespoons chopped green onions, optional
How to Make
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Step 1: Season both sides of chops with salt,pepper,and garlic powder and set aside.
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Step 2: Heat oil in large pan over medium heat,cook onion and pork on both sides until pork is no longer pink.
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Step 3: Remove pork and onion,then drain remaining oil.
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Step 4: Return onions and chops to skillet then top with carrots,potatoes,and mushrooms.
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Step 5: Combine soup,water,and thyme in a medium size bowl.
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Step 6: Pour over chops and vegetables and bring to a boil.
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Step 7: Reduce heat and cover for 25 to 30 minutes or until vegetables are tender.
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Step 8: Sprinkle green onions over top of finished dish.
We hope you enjoy this recipe!
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