Pork Chop and Potato Skillet

What You Need

6 Pork Chops

1 can Cream of Mushroom Soup

1 can Mushrooms, undrained

1/4 c water

2 T dry white wine, or apple juice

1/4 t thyme leaves

1/2 t garlic powder

1/2 t Worcestershire sauce

6 medium new potatoes (or small red potatoes) cut into fourths

1 T pimiento

1 small package frozen peas

Directions

Place pork in a large greased skillet and cook over medium high heat, turning once, till each side is golden brown. In separate bowl mix soup, mushrooms, water, wine/apple juice, thyme, garlic, and Worcestershire, then pour over pork. Cover and cook for additional 15 minutes. Add potatoes to skillet, cover and cook another 15 minutes. Stir in Pimiento and Peas, cover and cook an additional 10 minutes, stirring occasionally, until peas are tender and pork is cooked through. Serve as a one dish meal.

(It can also be prepared in the crockpot. Just omit water and add 3 T flour to soup mixture. Place potatoes in first, then cover with 1/2 soup mixture, top with pork and the remaining soup mixture. Cook on Low for 6 hours. Then remove pork, stir in pimiento and peas, and cook for additional 15 minutes. )