Preheat the oven to 400 degrees.
Scrub and rinse baby red potatoes and cut them into quarters. Place the quartered potatoes in a microwave safe bowl and cover them with water. Cook the potatoes in the microwave for 10 minutes on high.
While the potatoes are cooking, place four pork chops in a greased 9×13 inch pan. Coat both sides with a pork rub.
Place the hot potatoes around the pork chops.
Add carrots to the potatoes.
Pour a package of Campbell’s® Classic Roasted Chicken Oven Sauce over everything.
Bake the pork chops, potatoes and carrot at 400 degrees for 45 minutes, or until the pork is cooked and the vegetables are tender.