Created by Chef shapeweaver on October 19, 2014
Step 1: Season both sides of chops with salt,pepper,and garlic powder and set aside.
Step 2: Heat oil in large pan over medium heat,cook onion and pork on both sides until pork is no longer pink.
Step 3: Remove pork and onion,then drain remaining oil.
Step 4: Return onions and chops to skillet then top with carrots,potatoes,and mushrooms.
Step 5: Combine soup,water,and thyme in a medium size bowl.
Step 6: Pour over chops and vegetables and bring to a boil.
Step 7: Reduce heat and cover for 25 to 30 minutes or until vegetables are tender.
Step 8: Sprinkle green onions over top of finished dish.