Jo Mama's Rosemary Pork Chops

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.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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 1/2ounce) cans  cream of celery soup or 2 (10 1/2ounce) 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

1. Heat oil in large frying pan with lid or dutch oven.
2. Brown pork chops until nearly done, turning as required.
3. Remove to a plate and set aside.
4. Add onions to pan and brown until softened, about 5 minutes.
5. Add carrots, potatoes, celery, cream of celery soup, water and bouillon cube to pan.
6. Return pork chops to the pan and stir to blend in soup mixture.
7. Push rosemary sprig under the liquid.
8. Bring to a boil; reduce heat and simmer until vegetables are done, about 20 minutes.
9. Remove stem from rosemary stem before serving (the leaves will have softened and become integrated in sauce).