Pork Chops Dinner

• 4 pork loin chops (1/2 inch thick)
• 1 small onion
• 1 tablespoon vegetable oil
• 4 medium red potatoes, cubed
• 1 cup thinly sliced carrot
• 1 (4 1/2 ounce) jar sliced mushrooms or 1 cup sliced fresh mushrooms
• 1 (10 3/4 ounce) can low-fat cream of celery soup, undiluted
• 12 cup water
• 1 teaspoon salt (optional)
• 12-1 teaspoon dried thyme

1. In a large skillet, cook pork and onion in oil until meat is browned, drain.
2. Top with potatoes, carrots, and mushrooms.
3. Combine the soup, water, salt if desired and thyme.
4. Pour over vegetables.
5. Bring to a boil, reduce heat.
6. Cover and simmer for 25-30 minutes or until vegetables are tender.

pork loin chops, onion, vegetable oil, red potatoes, carrot, mushrooms, lowfat cream of celery soup, water, salt, thyme

Taken from www.food.com/recipe/pork-chops-dinner-53017 (may not work)