- 4 bone-in pork loin chops (6 ounces each)
- 1/4 cup all-purpose flour
- 6 small potatoes, quartered
- 1 cup fresh baby carrots
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes.
- Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.