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.