4 Pork Loin Chops (1/2 inch thick)
1 small onion, chopped
1 TBSP. Vegetable Oil
4 medium red potatoes, cubed
1 cup THINLY sliced carrots
1 Jar sliced mushrooms (4 1/2 oz)
1 can cream of celery soup
½ cup water
1 tsp. Salt (opt)
½ to 1 tsp. Dried thyme
· In a large skillet, cook pork and onion in oil until meat is browned; drain.
· Top with potatoes, carrots and mushrooms.
· Combine the soup, water, salt and thyme; pour over vegetables.
· Bring to a boil; reduce heat.
· Cover and simmer for 25-30 minutes or until vegetables are tender
