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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Folks who sample my cooking tease me and say I should open a restaurant. But I'm more than happy just cooking comforting meals like this for family and friends. Ingredients:
6 pork chops (5 ounces each), trimmed |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (4 ounces) slice mushrooms, drained |
1/4 cup chicken broth |
1/2 teaspoon garlic salt |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon dried thyme |
1 can (16 ounces) whole potatoes, drained |
1 package (10 ounces) frozen peas, thawed |
1 tablespoon diced pimientos |
Directions:
1. In a large skillet coated with cooking spray, brown chops on each side. Place chops in an ungreased 13-in. x 9-in. baking pan. Combine the next six ingredients; mix well. Pour over pork. Cover and bake at 350° for 1 hour. Add potatoes, peas and pimientos. Cover and bake 15 minutes longer or until pork is tender and vegetables are heated through. Yield: 6 servings.
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