Ingredients
4 bone-in pork loin chops (1/2 inch thick and 4 ounces each)8 small new potatoes, optional1 small onion, chopped1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (4 ounces) sliced mushrooms, drained1/4 cup water1/2 teaspoon garlic salt1/2 teaspoon Worcestershire sauce1/4 teaspoon dried thyme2 cups frozen peas and carrots
Preparation
In a large skillet, cook pork for 3-4 minutes on each side or until a thermometer reads 160°; drain. Add potatoes if desired and onion.
In a large bowl, combine the soup, mushrooms, water, garlic salt, Worcestershire sauce and thyme; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in peas and carrots; cover and simmer for 10 minutes or until heated through.
