PORK CHOP SKILLET

Pork Chop Skillet image

"My husband and I enjoy this quick supper on busy days when there's little time to cook. It satisfies our meat-and-potato cravings, goes together in a snap, and leftovers (if there are any) taste even better the next day!" Susan Blair - Sterling, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 medium red potatoes, cubed
1/2 cup water
1-1/4 cups fresh baby carrots
2 celery ribs, coarsely chopped
1 medium onion, cut into wedges
4 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
SAUCE:
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1-1/2 teaspoons all-purpose flour
2 tablespoons cold water

Steps:

Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain., In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables., Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender., Remove chops and vegetables; keep warm., Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables.

Nutrition Facts : Calories 360 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 548mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges