After bringing Pearl out of storage this spring, I decided to remove the propane stove top. We had never used it. Not once. And it was gross: sticky, greasy, rusty. Yuck! (You can see the old stove in the Philly Cheese Steak post.)This left us 100% dedicated to skillet meals. For now anyway.
This 'throw it in a pot and hope it works' version of pork chops turned out so well, it was worthy of a share here.
Ingredients:
- butter
- 4-6 pork chops
- 1 sweet onion
- 1 sweet pepper (I used yellow)
- 1/2 package fresh mushrooms
- 1C carrots chopped (I used baby carrots)
- 2-3 C mini red potatoes quartered
- 1 can condensed mushroom soup
- 1/4C water
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| Notice how the skillet straddles our sink? Just one of the little tricks we've learned navigating this teeny tiny kitchen space. |
Instructions:
- brown chops in a little butter - set aside (cover to keep warm)
- sauté chopped onions, peppers, and mushrooms in meat juices
- add condensed mushroom soup and water
- add chopped carrots and quartered mini potatoes
- cover and let simmer until potatoes and carrots are cooked - stirring occasionally (15-20 mins)
- return chops to skillet and cover until you're ready to serve
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| The soup makes a lovely zero-effort gravy! |
When I make this again, I will not add mushrooms. This cooks them to that mushy stage that's almost like eating a canned mushroom. 🤢 If I was making this in a normal kitchen I would sauté the mushrooms separately to maintain some firmness and then add them right before serving - but trying to juggle that in a little camper van is just not worth the trouble.
Response from the kids:
This is weird. We're camping and this is...like...a real meal. 😆
