Ingredients:
2 lbs pork chops ( I use boneless loin chops)
2 tablespoons olive oil
1 large onions, chopped
2 cups sliced carrots
3 cups cubed potatoes
1/2 cup diced celery
2 (10 1/2 ounce) cans cream of celery soup or 2 (10 1/2 ounce) cans cream of mushroom soup
4 cups water
1 sprig fresh rosemary ( or 1-2 teaspoons dried)
1 beef bouillon cubes
salt and pepper
Directions:
Heat oil in large frying pan with lid or dutch oven.
Brown pork chops until nearly done, turning as required.
Remove to a plate and set aside.
Add onions to pan and brown until softened, about 5 minutes.
Add carrots, potatoes, celery, cream of celery soup, water and bouillon cube to pan.
Return pork chops to the pan and stir to blend in soup mixture.
Push rosemary sprig under the liquid.
Bring to a boil; reduce heat and simmer until vegetables are done, about 20 minutes.
Remove stem from rosemary stem before serving (the leaves will have softened and become integrated in sauce).
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.