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

In skillet, brown chops. Pour off fat. Add rest of ingredients. Cover; simmer 45 minutes or until tender.