Rosemary Pork Chops

1 pkg. mushrooms
1 T. butter/olive oil
4-6 boneless pork chops (I like using 2 pkgs. of the wafer-cut ones)
1 tsp salt
1/2 tsp. rosemary
1/4 tsp. pepper
1 can evaporated milk
1 T. arrowroot powder
1/2 tsp. salt
1/4 tsp. pepper.
1 onion, cut into chunks
8-12 new potatoes, peeled (I like to chop mine so they cook faster)
4-8 carrots, chunked

In a large pot, saute the mushrooms in the butter/oil, then spoon them into a separate bowl. Add the pork chops to the pot and brown on both sides over med. heat. Sprinkle with salt, pepper, and rosemary. Add the onion, potatoes, and carrots. Cook together til tender, then add the sauce and cook for 5 mins, stirring to coat meat and veggies. Serve and enjoy.

Sauce: Pour most of the can of evaporated milk over the bowl of mushrooms. Reserve about 1/4-1/3 c. in bottom of can and add arrowroot powder. Stir until it is completely dissolved, then add it into the rest of the mushroom mixture. Arrowroot will tend to collect at the bottom of the bowl, so stir again before adding to the pork chops.

(Notes: Arrowroot and seasoning measurements are approximate. I usually eyeball it and go by taste. And, the milk-sauce will either 1) start to separate or 2) become really gooey if it cooks too long, so don't add it until you're almost ready to serve.)