6-87 pork chops
1 (10 3/4 oz.) can tomato soup
1/2 c. water
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. oregano
6-8 med. potatoes, quartered
1 pkg. carrots, sliced sm.

Brown chops in Dutch oven. Drain fat. Remove chops. Add soup-water and stir. Add rest of ingredients. Place chops on top. Cover, simmer 1 hour or until vegetables are tender. Cream of mushroom soup may be substituted for tomato.