Bone-in Pork Chops with Stir-Fry Veges

Pork Chops:
4 cut pork chops with bone
3-4 medium potatoes sliced 1" thick with skin on
1 10 oz can cream of mushroom soup
1 medium onion sliced in rings


Dredge pork chops in a mixture of flour, garlic powder, salt and pepper.  In a heated skillet with a tablespoon of olive oil, sear chops on both sides.  Add soup, an additional can of water, potatoes and onions.  Liquid should cover most of ingredients (if not add a more soup and water).  Bring to boil.  Reduce heat and simmer until potatoes are soft (20 - 30 minutes).

Stir-Fry Vegetables:
Mini carrots
Broccoli heads
Pea pods
Mushrooms
Cherry tomatoes
Juice of a lemon

In a heated skillet with a tablespoon of olive oil start with carrots, broccoli, and pea pods, salt and pepper to taste and cook on medium heat until carrots soften.  Add mushrooms and cook until they reduce.  Add tomatoes, cook until they are warm.  Finish with the lemon juice and toss to coat the veges.

This simple recipe makes a very hearty meal.  As an option you can add the carrots to the chops, forgo the rest of the vegetables, and have it done in one pan. 

Good Eats!!