Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    pork loin chops -- 1/2 inch thick
   1      can           cream of mushroom soup -- condensed
   1      can           mushroom stems and pieces -- undrained
     1/4  cup           water
   2      tablespoons   dry white wine
     3/4  teaspoon      chopped fresh thyme
     1/2  teaspoon      garlic powder
     1/2  teaspoon      worcestershire sauce
   6      medium        new potatoes -- quartered
   1      tablespoon    pimiento -- chopped
   1      package       green peas -- frozen, thawed

Preparation:

Spray 10-inch skillet with nonstick cooking spray; heat skillet. Cook pork chops in skillet over medium-high heat until brown on both sides. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce; pour over pork. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until peas are tender.

Nutritional Information:

Calories 345; Fat 13 g; Cholesterol 60 mg; Sodium 580 mg; Carbohydrate 34 g; Protein 23 g.