Country Pork Chop Dinner - Camille M

4 pork loin chops (1/2 inch thick)

1 small onion, chopped

1-tablespoon vegetable oil

4 medium red potatoes, cubed

1 cup thinly sliced carrots

1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

½ cup water

1-teaspoon salt, optional (use)

½ to 1 teaspoon dried thyme (I use 1 teaspoon)

In a large skillet, cook pork and onion in oil until meat is browned; drain (I don’t 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. 

Gluten Free changes:  replace condensed cream of celery soup with Creamed Soup Flour Mix (1/3 cup mix with 1 ¼ cup water).  Combine salt and thyme with Creamed Soup Flour mix then pour over vegetables (add 1 celery stock- diced) and meat (omit water).  Bring to a boil; reduce heat.  Cover and simmer for 45-60 minutes or until vegetables are tender.