1 can Campbell's tomato soup
2 tbsp. Worcestershire sauce
4 lg. potatoes (cut in 1/4's)
4 carrots (sliced)
2 lg. onions (optional), quartered
1 tsp. salt
1/4 tsp. pepper
8-10 pork chops
1 tbsp. cooking oil

Brown pork chops, pour off fat, place back into pan. Add potatoes, carrots and onions. Combine soup, Worcestershire sauce, salt and pepper. Mix well. Pour over pork chops. Bring to a boil, lower heat and simmer 1 hour or until carrots and potatoes are tender.