4 ½ inch thick pork blade steaks or shoulder chops (about 6 ounces each)
1 tablespoon vegetable oil
½ teaspoon dried thyme leaves, crumbed
1 medium sized yellow onion, sliced
1 can (10 ¼ ounces) condensed cream of mushroom soup
1 cup water
1 teaspoon Worcestershire sauce
1 cup frozen green peas
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Trim and discard any excess fat from steaks. In a large skillet heat oil over moderately high heat. Add the steaks and cook until they are browned, about 3 minutes on each side. Transfer the steaks to a plate ad put aside. Drain everything but 1 tablespoon of the drippings from the skillet
Add onion to the skillet and saute until soft, about 5 minutes. Reduce the heat to moderately low. Stir in undiluted soup, water, thyme, Worcestershire sauce, and peas. Boil.
Return the steaks and any accumulated juices to the sauce in the skillet. Cover and cook, stir occasionally, until the steaks are cooked through.
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