""My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal," shares Kathy Thompson of Port Orange, Florida. "It's comforting and quick."..."
INGREDIENTS
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1 tablespoon butter
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4 pork loin chops (1/2 inch thick and 7 ounces each)
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3 medium red potatoes, cut into small wedges
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2 cups fresh baby carrots or 3 medium carrots, sliced 1/2 inch thick
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1 medium onion, quartered
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/4 cup water