Recipe by Sharlene~W
This recipe evolved from one I found in a cookbook years ago. Use fresh rosemary if possible. Either way, the aroma will fill your home and make your family anxious to eat! One of my most requested recipes.
Top Review by SusieQusie
Everything about this recipe was perfect! It was a snap to make and the time stated was right on. The flavors blended with no 1 thing overpowering another. Other than throwing the celery in to cook with the onion, I made as written. I used a healthy sized sprig of fresh rosemary and you're right, the aroma had my stomach rumbling. ;-) Served with just some freshly baked bread to sop up all that lovely pan sauce, my meal was complete. This is a rare gem that will become a regular at my house! Thanks for sharing!
- 2 lbs pork chops (I use boneless loin chops)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cups sliced carrots
- 3 cups cubed potatoes
- 1⁄2 cup diced celery
- 2 (10 1/2 ounce) cans cream of celery soup or 2 (10 1/2 ounce) cans cream of mushroom soup
- 4 cups water
- 1 sprig fresh rosemary (or 1-2 teaspoons dried)
- 1 beef bouillon cube
- salt and pepper
Directions See How It's Made
- Heat oil in large frying pan with lid or dutch oven.
- Brown pork chops until nearly done, turning as required.
- Remove to a plate and set aside.
- Add onions to pan and brown until softened, about 5 minutes.
- Add carrots, potatoes, celery, cream of celery soup, water and bouillon cube to pan.
- Return pork chops to the pan and stir to blend in soup mixture.
- Push rosemary sprig under the liquid.
- Bring to a boil; reduce heat and simmer until vegetables are done, about 20 minutes.
- Remove stem from rosemary stem before serving (the leaves will have softened and become integrated in sauce).