Ingredients
- 2 boneless pork loin chops
- 1/2 cup water or 1/2 cup white wine
- 1 (10 ounce) can condensed cream of celery soup, undiluted
- 2 large mushrooms, sliced thick
- 2 small potatoes, scrubbed, sliced thick ( do not peel)
- 1/2 small serrano chili peppers or 1/2 small jalapenos, sliced thin
- 8 to 10 peeled baby carrots
- 1 teaspoon dried thyme leaves, crushed
- Salt and pepper
How to Make
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Step 1: Preheat oven to 375f degrees. Coat a small frypan with veggie spray, heat pan very hot and sear pork chops on both sides. Reduce heat to medium hot and brown well, turn and brown the other side.
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Step 2: Meanwhile, spread 1/3 of the soup on the bottom of a 2 quart casserole. Spread sliced mushrooms on top of the soup, spread sliced potatoes evenly over the mushrooms. Scatter the baby carrots evenly around the potatoes.
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Step 3: Sprinkle the sliced pepper over the potatoes. Sprinkle with thyme leaves, salt and pepper to taste over all. Spread 1/3 of the soup over the veggies.
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Step 4: Remove pork chops from frypan and lay on top of the veggies and soup. Add the 1/2 cup of water or wine to the hot frypan and deglaze. Pour over the pork chops and veggies. Spread the remaining 1/3 of the soup over the pork chops. Cover and cook in 375f degree oven for 1 hour.
We hope you enjoy this recipe!
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