Porky Pig Skillet Stew

By phototex

Make this in any big skillet, including an electric skillet if you like. Thanks to canned soup it makes its own, creamy gravy.

Ingredients

• 2 1/2 pounds boneless, bite-size pork chunks
• 1/2 cup flour
• 1 teaspoon crumbled rosemary
• 1 teaspoon dried thyme
• 1 teaspoon each salt, pepper, paprika
• 1/3 cup vegetable oil
• 4 large potatoes, scrubbed and diced
• 1 pound carrots, peeled and cut up
• 2 large onions, cut in chunks
• Family-size can condensed cream of mushroom soup
• 1/2 cup milk

Details

Servings 10
Adapted from campandrvcook.blogspot.com

Preparation

Step 1

Put the pork in a plastic bag with the flour and spices and shake until pork pieces are coated. Heat oil and brown pork, shaking off excess flour. Discard bag. Brown pork over high heat, working in batches if necessary. Stir vegetables into pork, stirring up brown bits from the bottom of the skillet. In a small bowl, whisk together soup and milk and pour over pork mixture. Cover and cook on low 40 to 50 minutes or until meat and vegetables are tender. Check after 30 minutes and add water as necessary if gravy is getting too thick.