1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1-1/2 teaspoons all-purpose flour
2 tablespoons cold water
Description
Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain.
In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender.
Remove chops and vegetables; keep warm.
Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables.
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