Prep 5 mins
Cook 55 mins
From my collection of handwritten recipes.
- 4 pork chops
- 113.39 g can mushrooms, sliced and drained
- 283.49 g can cream of celery soup
- 118.29 ml water
- 1.23 ml thyme, crushed
- 6 small whole white onions
- 236.59 ml carrot, sliced
- oil for browning meat
- In skillet, brown chops and mushrooms in oil.
- Pour off fat, then stir in soup, water, and thyme.
- Add onions and carrots.
- Cover and cook on low heat for 45 minutes, or until pork is tender.