4, boneless, lean pork chops
1 can 98% fat free cream of mushroom soup
salt and pepper
Coat skillet with non-stick spray. Sprinkle pork chops with salt and pepper. Place in skillet and cook until browned on both sides. Place in baking dish. Place carrots, onions and mushrooms over the top. Sprinkle with salt and pepper. In small bowl, whisk together the soup and 1/2 can of water. Pour over pork chops and veggies. Splash worcestershire sauce over the top. Cover with tinfoil and bake at 375 degrees for 1 1/2 hours. I served this over brown rice with baked green beans and squash.