Pork Chop Potato Bake
- 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
- 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 350u0b0 for 1 hour. Add potatoes, peas and pimientos. Cover and bake 15 minutes longer or until pork is tender and vegetables are heated through.
pork chops, condensed cream, mushrooms, chicken broth, garlic salt, worcestershire sauce, thyme, potatoes, frozen peas, pimientos
Taken from www.tasteofhome.com/recipes/pork-chop-potato-bake/ (may not work)