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| COUNTRY PORK CHOP DINNER | |||
| Serves 4 | |||
| 4 pork chops (about 1/2 inch, thick) 1 small onion, chopped 1 tbsp. vegetable oil 4 med. red potatoes, cubed 1 cup thinly sliced carrots 1 jar (4 1/2 oz.) sliced mushrooms, drained or 1 cup sliced fresh mushrooms 1 can cream of celery soup 1/2 cup water 1 tsp. salt, optional 1/2 to 1 tsp. dried thyme |
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| In a large skillet, cook pork chop and onion in oil until meat is browned; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. Cover and simmer for 25-30 minutes or until vegetables are tender. | |||