We are trying to cook things that we do not use the oven because it is so hot. Unfortunately, most of the ones we want to try are oven dishes.
This was good it reminded us of a crock-pot dinner. We fixed a pear salad to go with it along with fresh tomatoes.
Pork Chop Supper in a Skillet
1 -2 1/2 Tablespoon of butter depending on size of chops
4 pork chops (we use ones with the bone in)
3- 4 medium red potatoes cut in small cubes
2 cups baby carrots cut in small bite size (this cuts down cooking time if vegetables are small and bite size)
1 small to medium onion in thin slices
1 small can mushrooms
1 can cream of mushroom soup
I clove garlic
Can add a little celery or celery salt
Salt and pepper to taste
Lemon pepper to season chops.
Sprinkle lemon pepper on both sides of chops
Take1 ½ Tablespoon of butter and brown chops in large skillet (about 3-4 min on each side)
Pour in ½ cup of water cover and simmer about 15 minutes with cover on. Then turn and check water and add any if needed.
Cook this way for 45 min until chops are staring to get tender.
Meanwhile cut up vegetables
In separate skillet or saucepan, cook onion in 1Tablespoon of butter until clear
Add carrots and potatoes cream of mushroom soup garlic mushrooms celery salt and salt and pepper.
Heat until everything is mixed well (may need to add a ¼ cup of water) pour over pork chops.
(I find this does mess up an extra pot but everything gets mixed up good, You can just add everything to skillet with chops and save this step if you want)
Cover and simmer for 15 to 25 min or until vegetables are tender.