Tomato-Herbed Pork Chops
- 2 tablespoons all-purpose flour
- 14 teaspoon dried thyme
- 6 pork chops (about 2 lbs.)
- 1 tablespoon vegetable oil
- 1 (10 3/4 ounce) can condensed tomato soup
- 1 medium onion, sliced and separated into rings
- 14 cup water
- Combine flour and thyme on wax paper and lightly coat chops with mixture.
- (Or toss 2 or 3 at a time in a large Ziploc freezer bag).
- In a 10-inch skillet over medium-high heat, cook chops in hot oil for 10 minutes, or until browned on both sides.
- (You may have to do this in batches.)
- Pour off fat and set aside.
- In same skillet, combine remaining ingredients and heat to boiling.
- Return chops to skillet and reduce heat to low.
- Cover and cook 10 minutes, or until chops are no longer pink, stirring occasionally.
flour, thyme, pork chops, vegetable oil, tomato soup, onion, water
Taken from www.food.com/recipe/tomato-herbed-pork-chops-179377 (may not work)