Ingredients
4 medium red potatoes, cubed1/2 cup water1-1/4 cups fresh baby carrots2 celery ribs, coarsely chopped1 medium onion, cut into wedges4 boneless pork loin chops (4 ounces each)1 tablespoon canola oilSAUCE:1 can (10-3/4 ounces) condensed tomato soup, undiluted1/2 cup water1 teaspoon dried thyme1 teaspoon Worcestershire sauce1/4 teaspoon pepper1-1/2 teaspoons all-purpose flour2 tablespoons cold water
Preparation
Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain.
In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender.
Remove chops and vegetables; keep warm.
Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables.
