Pork Chop Supper

1 Tbsp. butter
4 pork chops
5 potatoes, cut in wedges
1 (16 oz.) bag baby carrots
1 medium onion, sliced
2 (10 ¾ oz.) can cream of chicken soup (undiluted)
½ c. water

In skillet over medium heat, melt butter. Brown chops for 3 minutes on each side. Add the potatoes, carrots, and onion. Combine soup and water: pour over the top. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Makes 4 servings.

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