4 pork chops
1 can (10 3/4 oz.) tomato soup
1/2 c. water
1 tsp. Worcestershire sauce
1/2 tsp. salt
6 to 8 sm. whole potatoes, or 3 med. potatoes, quartered
4 sm. carrots, cut into 2 inch lengthwise pieces

Brown chops in a skillet, pouring off excess fat. Add the rest of the ingredients. Simmer 45 minutes until tender.