Ingredients
4 bone-in pork loin chops (6 ounces each)1/4 cup all-purpose flour6 small potatoes, quartered1 cup fresh baby carrots1/2 cup water1 teaspoon Worcestershire sauce1/2 teaspoon salt1/4 teaspoon dried oregano1 can (10-3/4 ounces) condensed tomato soup, undiluted
Preparation
Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes.
Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.
