Recipe by CHRISTYJ
"Pork chops braised in a tomato, potato and carrot sauce/mixture. One skillet, one word: Yummy!"
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1 (10.75 ounce) can
condensed tomato soup
carrots, cut into 2 inch pieces
I think the basic recipe is a great start.The first time I made it as the recipes called but I felt the taste of the tomato soup overpowered the entire dish. The family liked it but the I found the flavor profile unimpressive. The next time, I used the basic idea as a stew. I diced pork loin, sauteed it in a pan within olive oil, 2 cloves minced garlic, salt and pepper. Not draining, I added 4 diced potatoes, 2 diced carrots , and 1/2 a diced onion, fresh tarragon, oregano, and rosemary. When the potatoes started getting soft I added 1/2 cup of chicken broth, 1 can tomato soup, 1/2 tsp worcestershire sauce, 1/2 tsp balsamic vinegar, and 1 tbs merlot. I brought to a simmer, covered and reduced heat and cooked for 15 min. It turned out great! I was much happier with my version but I appreciate the canvas provided by this recipe.
I had to play around with the seasonings with this recipes otherwise it would have been too bland. I added minced fresh garlic, 1/2 chopped onion, 1 tsp italian seasoning and 1/2 tsp celery salt. THEN it was great!
Made this for supper last night, very easy and quick in the electric skillet. I thought it was great, my husband also enjoyed, but suggested using stewed tomatoes or a light pasta sauce in place of the tomato soup. I will try it that way next time. Chops were tangy, tender and vegetables just right! A keeper! Thanks for sharing this one.
Loved this recipe! Simple, quick and delicious! I did add a sprinkle of basil, oregano, parsley and garlic powder only because I was afraid it would be too plain with just the Worcestershire. After we tried it, I think it would have been fine. No salt necessary either. Just needed something to accent the soup color. Used 3 bone-in chops that were thick and they were the juciest! Had to substitute frozen baby carrots (didn't have fresh)thawed them first. I am a first time mom who used to work nights so I never had to cook but once a week. Now I stay home and haven't a clue how to get a meal to come together all at once. This recipe is definately going to be a keeper. Thank You!
This was really tasty and warmed me up on a cold night.
My mother made this combo when I was growing up in the 50's she called it Roosevelt Dinner. We bake it in a roaster, layer the browned pork on the bottom, then sliced russet or red potatoes, sliced carrots, and sliced onion then pour 1 can of tomato soup mixed with 1/2 c water over the top. Salt and pepper the meat and veggies layers. Bake 1 hour at 350 degrees F. 10 minutes before it is done we add a can of drained sweet peas. Comfort food!
This was so easy to make!! I used Italian style stewed tomatoes instead of the soup and it came out great! I hate to cook, but I'll make this again...
I was skeptical with this recipe because of its simplicity, but it was actually very tasty and we enjoyed it a lot. I did add some basil and oregano to taste. I also used leftover pork diced up instead of pork chops. What a great alternative to the standard pork fried rice!
So easy! I prepared rice to go alongside and it was a nice compliment.
* Percent Daily Values are based on a 2,000 calorie diet.
One Skillet Pork Supper
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 318
** Calories from Fat: 47
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