serves 4
ingredients
1 tablespoon vegetable oil
4 pork chops
400g/14oz canned tomato soup
1 teaspoon Worcestershire sauce
1⁄2 teaspoon salt
1⁄2 teaspoon caraway seeds
3 potatoes, quartered
4 carrots, cut into
5cm/2in pieces
• In a large frying pan, brown the
chops in the oil. Pour off any fat,
then add the soup, 125ml/4fl oz
water, Worcestershire sauce, salt,
caraway, potatoes and carrots.
• Cover and simmer for 45 minutes
or until tender. Serve hot.
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