Ingredients:
6 pork chops, cut 1/2″ thick
salt
fresh ground pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 can cream of mushroom soup
4 ounces sliced mushrooms
1/4 cup water
2 tablespoons dry white wine
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
6 new potatoes, cut into fourths
1 tablespoon chopped pimientos
1 (10 ounce) packages frozen peas, rinsed and drained
Directions:
Season pork chops with salt and pepper.
Heat 10-inch skillet over medium-high heat and add butter and oil.
Cook pork in skillet until brown on both sides.
Mix soup, mushrooms, water, wine, thyme, garlic powder, Worcestershire sauce and salt and pepper; pour over pork.
Heat to boiling, stirring occasionally; reduce heat.
Cover and simmer 15 minutes.
Add potatoes.
Cover and simmer 15 minutes.
Stir in pimiento and peas.
Cover and simmer about 10 minute, stirring occasionally, until pork is tender and slightly pink when centers of thickest parts are cut and peas are tender.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.