A one-skillet dinner we are testing for our cast iron skillet recipe book (this blog). Relatively low calorie. Our first outdoor stove cooking experience (on new Gas One burner.
Rating: A Winner ++ (recommended recipe)
Ingredients
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
Directions
1. In a large cast-iron or other heavy skillet, heat butter over medium heat.
2. Brown pork chops on both sides; remove from pan, reserving drippings.
3. In same pan, sauté vegetables in drippings until lightly browned.
4. Whisk together soup & water; stir into vegetables.
5. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes.
6. Add chops; cook, covered,(thermometer in pork reads 145°).
7. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.
Tips: Prepare ingredients in bowls/containers; designate 2x3 ft work space, do not overcook pork; have available EVOO and add'l water for final cooking; oven mitts; cook; at low heat; use a skillet cover.
Taste of Home 65 Cast Iron Recipes
Recipes we both like by the recipe # 3 - 11 - 12 - 22 - 33 - 44 - 51 - 52 - 57 - 63
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