One-Skillet Pork Chop Supper

• 1 tablespoon butter
• 4 pork loin chops (1/2 inch thick and 7 ounces each)
• 3 medium red potatoes, cut into small wedges
• 3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots
• 1 medium onion, cut into wedges
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup water
• Optional: cracked black pepper and chopped fresh parsley

1. In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings.
2. In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes.
3. Add chops; cook, covered, until a thermometer inserted in pork reads 145u0b0. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

butter, pork loin chops, red potatoes, carrots, onion, condensed cream, water, cracked black pepper

Taken from www.tasteofhome.com/recipes/one-skillet-pork-chop-supper/ (may not work)