Friday, March 14, 2008

Pork Chop & Potato Skillet

Pork Chop & Potato Skillet:

6 pork chops (about 1.5lbs)

1 can condensed cream of mushroom soup

1 can (4oz) mushroom pieces, undrained (I use fresh when I have them)

1/4 cup water

2 tbsp dry white wine or apple juice

3/4 tsp chopped fresh or 1/4 tsp dry thyme

1/2 tsp garlic powder

1/2 tsp Worcestershire sauce

6 medium new potatoes (about 1.5lbs) cut into fourths

1 tbsp diced pimiento (I never use these, not a fan)

1 10oz pkg frozen green peas

and salt & pepper to taste (I use lots!)


Spray 10" skillet with cooking spray; heat over medium-high heat. Cook pork until brown, turning once.

(I mix all the next ingredients together in a liquid measure while the pork is browning, or before I start the pork)

Mix soup, mushrooms, water, wine, thyme, garlic powder, and Worcestershire sauce; 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 minutes, stirring occassionally, until peas are tender and pork is slightly pink when cut near the bone. (although I use boneless)


Slow-Cooker Directions (I've yet to try it this way, so its at your own risk, lol!)

Drain mushrooms. Omit water. Cut potatoes into eighths. Place potatoes into slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and 3 tbps flour; spoon half of the soup mixure over potatoes. Place pork chops on potatoes; cover with remaining soup mixture. Cover and cook on low heat setting 6-7 hrs or until pork is tender. Remove pork, keep warm. Stir in pimiento and green peas into the slow cooker. Cover and cook on low heat setting 15 minutes.

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