Ingredients
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vegetable oil cooking spray
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1/2 cup water or 1/2 cup white wine
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1 (10 ounce) can cream of celery soup (do not dilute)
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2 large mushrooms, sliced thick
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2 small potatoes, scrubbed, sliced thick (do not peel)
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8 -10 peeled baby carrots
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1 teaspoon dried thyme leaves, crushed
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salt and pepper
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2 boneless pork loin chops
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1/2 small serrano chili peppers or 1/2 small jalapeno, sliced thin
Instructions
- Coat a small frypan with veggie spray, heat pan very hot and sear pork chops on both sides.
- Reduce heat to medium hot and brown well, turn and brown the other side.
- Meanwhile, spread 1/3 of the soup on the bottom of a 2 quart casserole.
- Spread sliced mushrooms on top of the soup, spread sliced potatoes evenly over the mushrooms.
- Scatter the baby carrots evenly around the potatoes.
- Sprinkle the sliced pepper over the potatoes.
- Sprinkle with thyme leaves, salt and pepper to taste over all.
- Spread 1/3 of the soup over the veggies.
- Remove pork chops from frypan and lay on top of the veggies and soup.
- Add the 1/2 cup of water or wine to the hot frypan and deglaze.
- Pour over the pork chops and veggies.
- Spread the remaining 1/3 of the soup over the pork chops.
- Cover and cook in 375f degree oven for 1 hour.