A one-pot casserole simmering on the stove fills the kitchen with pleasing aromas, especially on a chilly evening. Try our pork chop with tomato soup and vegetables; a dash of Worcestershire sauce adds just the right spark!
1 to 1 1/2 pound pork chops
1 (10.75-ounce) can condensed tomato soup, unreconstituted
6 potatoes, peeled and cubed
4 carrots, peeled and sliced
1/2 teaspoon caraway seed
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Heat a heavy-bottomed, large skillet over medium-high heat. Add pork chops and brown, turning once or twice; drain excess fat.
Return skillet to burner and add tomato soup, potatoes, carrots, caraway seed, Worcestershire sauce and salt. Reduce heat to medium-low, cover and simmer for 45 minutes or until tender.
Makes 4 servings.