• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

• 1 tablespoon butter
• 4 pork loin chops (1/2 inch thick and 7 ounces each)
• 3 medium red potatoes, cut into small wedges
• 3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots
• 1 medium onion, cut into wedges
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup water
• Optional: cracked black pepper and chopped fresh parsley

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