Ken's Pork Chops

OK, here it is! I know you've been waiting for this recipe. My changes/additions are noted in parenthesis.

1-2 Tablespoons olive oil
1 to 1 1/2 pound pork chops (4-6 chops; we often use boneless chops)
2 (10.75-ounce) cans condensed tomato soup, undiluted
(Patti often adds 1 can diced tomatoes along with the soup)
(Patti adds 1 medium onion, chopped)
6 potatoes, peeled and cubed
6 carrots, peeled and sliced (or 1/2 package of fresh baby carrots)
1/2 teaspoon caraway seed (in addition, Patti adds 1/2 teaspoon Italian seasoning)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt; 1/2 teaspoon pepper

1. Heat a heavy-bottomed, large skillet over medium-high heat. Add pork chops and brown in olive oil, turning once or twice; drain excess fat.
2. Return skillet to burner and add tomato soup, potatoes, carrots, caraway seed, Worcestershire sauce and salt & pepper. Reduce heat to medium-low, cover and simmer for 45 minutes or until tender.