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Pork Chop Skillet

“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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    4 servings

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

Directions

  • 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
1 each: 360 calories, 10g fat (3g saturated fat), 55mg cholesterol, 548mg sodium, 40g carbohydrate (13g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

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