Prep 15 mins
Cook 45 mins
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.
- 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
- 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).
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!