Pork Chop And New Potato Skillet
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 6 pork chops, cut 1/2" thick
- salt
- fresh ground pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 can cream of mushroom soup
- 4 ounces sliced mushrooms
- 1⁄4 cup water
- 2 tablespoons dry white wine
- 3⁄4 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon Worcestershire sauce
- 6 new potatoes, cut into fourths
- 1 tablespoon chopped pimiento
- 1 (10 ounce) package frozen peas, rinsed and drained
directions
- Season pork chops with salt and pepper.
- Heat 10-inch skillet over medium-high heat and add butter and oil.
- Cook pork in skillet until brown on both sides.
- Mix soup, mushrooms, water, wine, thyme, garlic powder, Worcestershire sauce and salt and pepper; pour over pork.
- Heat to boiling, stirring occasionally; reduce heat.
- Cover and simmer 15 minutes.
- Add potatoes.
- Cover and simmer 15 minutes.
- Stir in pimiento and peas.
- Cover and simmer about 10 minute, stirring occasionally, until pork is tender and slightly pink when centers of thickest parts are cut and peas are tender.
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Reviews
-
Tasty recipe. I amended it for the pressure cooker & adjusted a few ingredients. Decreased the potatoes & increased the mushrooms, peas & worcestershire abit. There was quite abit of sauce so I will cut back the soup mixture next time (or sub yogurt for some to cut fat & sodium). I also used fresh garlic while I was browning the pork chops to add more flavour. The combination of the pork with the potatoes & peas mixture was a nice change & enjoyed by all.
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island