This classic meal will satisfy your taste for a good smothered pork chop Pork Chop Dinner 1 tablespoon butter 4 pork loin chops (1/2 inch thick and 7 ounces each) 3 medium red potatoes, cut into small wedges 3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots 1 medium onion, cut into wedges 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/4 cup water cracked black pepper and chopped fresh parsley: This is Optional In a large cast-iron or other heavy skillet, heat

butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings. In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. Add chops; cook, covered, until a thermometer inserted in pork reads 145°. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley. Have with some rice or even Mac and cheese. Enjoy!