4 pork chops
1 can tomato soup
1/2 c. water
1 tsp. Worcestershire sauce
1/2 tsp. caraway seeds or oregano
1/2 tsp. salt
6 to 8 sm. potatoes
4 sm. carrots

In skillet, brown chops, pour off fat. Add rest of ingredients. Cover and simmer 45 minutes or until potatoes and carrots are tender.