Pork Chop Skillet

• 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
• 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

1. 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.
2. In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
3. 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.
4. Remove chops and vegetables; keep warm.
5. 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.

red potatoes, water, fresh baby carrots, celery, onion, pork loin chops, canola oil, tomato soup, water, thyme, worcestershire sauce, pepper, flour, cold water

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