Prep 20 mins
Cook 20 mins
This is a different way to use pork. It is a great one-dish meal. I clipped it from Taste of Home magazine and it is credited to Arlene Snyder.
- 1 small onion, chopped
- 1 tablespoon vegetable oil
- 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
- 1⁄2 cup milk
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup cubed cooked pork (about 2 pork chops)
- 1 cup cubed cooked potato
- 1 cup frozen peas, thawed
- In a skillet, saute onion in oil until tender.
- Stir in soup, milk, worcestershire, salt and pepper; mix well.
- Add pork, potatoes and peas; heat through.
A great way to use up pork roast! I cut up two cups of potatoes, a small onion and sauteed them until the potatoes were done as Jellyqueen suggested. I added 2 cups of cut up roast pork and used cream of mushroom soup and peas with mushrooms in the package. This was a true comfort food and chunky applesauce completed the meal. Thanks, Carole in Orlando
This was very good and I will be making it again. I only used one can of corn, I thought that 2 would be too much
This is a great recipe for using up left over pork roast. I cubed my potatoes into hash brown size cubes, and cooked them in with the onions, until tender. I then followed the directions for the rest of this dish, and we really loved it. It is a real comfort food type meal.