Ingredients:
2 boneless pork loin chops
vegetable oil cooking spray
1/2 cup water or 1/2 cup white wine
1 (10 ounce) cans cream of celery soup ( do not dilute)
2 large mushrooms, sliced thick
2 small potatoes, scrubbed, sliced thick ( do not peel)
1/2 small serrano chili peppers or 1/2 small jalapenos, sliced thin
8 -10 peeled baby carrots
1 teaspoon dried thyme leaves, crushed
salt and pepper
Directions:
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.
Servings: 2
Time preparation: 15 min.
Time total: 75 min.