4 pork chops
2 tbsp. salad oil
Sm. onion
1 tbsp. flour
1 can cream of mushroom soup
1 (3 oz.) can mushrooms
8 sm. potatoes
4 med. carrots, thickly sliced (2 c.)
1 tsp. salt
1/4 tsp. pepper

Cook onion until tender, remove from skillet. Trim excess fat from chops. Coat with flour. Put in skillet and brown well. Stir in soup, mushrooms, onions and remaining ingredients. Add 1/2 soup can water. Cover and simmer 1 hour or until tender. Stir occasionally. May need to add extra water. Makes 4 servings.