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

In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 1