Pork Chop Stew

A little something different:

Pork Chop Stew

4 pork chops

Salt & pepper

1 Tbs olive oil

4 potatoes, peeled & sliced thinly

6 carrots, peeled & sliced thinly

1 can cream of celery soup

1 Tbs Kitchen Bouquet

1 tsp dried thyme

Season the pork chops with salt and pepper. In a large, heavy pot brown the chops in olive oil. They do not need to be cooked through. Remove pot from heat. Arrange the potatoes and carrots on top of the chops. In a mixing bowl throughly mix the cream of celery soup, one can of water, Kitchen Bouquet and thyme. Pour soup mixture over potatoes and carrots. The soup mix should come to the top of the potatoes and carrots, if not you can a little more water. Bring to a slight boil on medium-high then reduce the heat to medium low and cook for about 25 minutes or until your carrots and potatoes are tender. Stir a couple of times but be careful not to stir too much and break up the carrots and potatoes.