4 pork chops, 1/2 inch thick
10 sm. new potatoes (1 lb.)
1 sm. onion, chopped (1/4 c.)
1 can cream of chicken soup (10 3/4 oz.)
1 can mushroom stems and pieces (2 oz.)
2 tbsp. dry sherry
1/2 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme leaves
1 pkg. (10 oz.) frozen green peas and carrots

Brown pork chops in 10 inch skillet. Drain. Add potatoes and onion. Mix soup, mushrooms (with liquid), sherry, garlic, salt, Worcestershire sauce and thyme. Pour over pork, potatoes and onion. Heat to boiling; reduce heat. Cover and simmer until tender, 50-60 minutes.

Rinse frozen peas and carrots under running cold water. Add to pork and vegetables. Cover and simmer 10-15 minutes until tender.