SKILLET PORK CHOPS

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

 

4 pork chops

10.75 ounces condensed tomato soup

½ cup water

1 teaspoon Worcestershire sauce

½ teaspoon salt

6-8 small potatoes, quartered

4 small carrots, split and cut into 2 inch pieces.

DIRECTIONS

Brown pork chops in skillet and drain fat.

Add rest of ingredients and cover skillet and cook over low for 45 minutes until vegetables are tender.

Makes 4 servings