Pork Chops In A Bundle - cooking recipe

Ingredients

4 pork chops, bone in, thawed
1 large onion, sliced, and separated into rings
8 new potatoes, quartered (small, golf ball size)
8 carrots, peeled (I use whole carrots, thin ones, 1/2 to 3/4 inch diameter)
2 cups green peas, divided (I use extra peas, 3/4 cup in each)
10 1/2 ounces fat-free cream of mushroom soup
1/4 cup milk
salt and pepper

Preparation

Lay out 4 large (the long foil) heavy duty foil squares, large size foil. 2 foot by 2 foot Squares.
Divide onion rings (popped apart) evenly between the 4 squares, placing them in the middle in about a 5 inch circle. Surround the onions with 8 quarters of the potato. Season very lightly with salt and pepper.
Season each chop with salt and pepper and place 1 chop on top of onion and potatoes on each square.
Nest 1/2 cup of the peas between the carrots on top of the chop in each bundle. I use the carrots to corral the peas.
Mix soup and milk and divide equally, pouring over peas and carrots.
Season lightly again with salt and pepper.
Pull up corners and seal foil tightly. Tightly, no vents!
Place in 375 degree oven for 1 hour 15 minutes.
Remove from oven, carefully (using a knife or fork) tear hole in the top of the foil, and let the steam release for 5 minutes.
Carefully pour each bundle onto plate or pasta bowl and serve.