Danish Dinner In A Dish
|Pork loin chops||12 (1/2 Inch Thick)|
|Onion||1 Medium, sliced|
|Apples||4 , pared & cut into 8 wedges each|
|Condensed cream of mushroom soup||2 Can (20 oz)|
|Water||120 Milliliter (1 Soup Can)|
|Condensed beef broth||1 Can (10 oz)|
|Canned tomatoes||16 Ounce, drained (1 Can)|
|Canned carrot and green peas||16 Ounce, drained (1 Can)|
|Worcestershire sauce||1 Dash|
Brown chops in butter.
Remove chops to a large heat proof casserole.
Add onions to drippings and saute until tender.
In another skillet fry bacon until crisp, remove and drain.
Lightly brown apple wedges in the bacon fat.
Add onion and apples to browned pork chops.
Blend mushroom soup, beef broth and water.
Bring to a boil and add to chops.
Simmer one hour.
Add tomatoes, peas, carrots and onions which have been rinsed well in cold water.
Simmer 1/2 hour.
Serve from casserole, garnished with the bacon and spiced apple rings.