Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | Pork loin chops (3/4 inch thick) |
½ cup | All-purpose flour |
2 tablespoons | Olive or vegetable oil |
2 teaspoons | Dried thyme |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
4 larges | Potatoes (about 2 1/4 pounds) |
5 mediums | Carrots, sliced 1/4\" thick |
1 medium | Onion, cut into wedges |
3 cups | Beef broth |
Dredge pork in flour. Heat oil in a large skillet; brown the chops on both sides. Sprinkle with thyme, salt and pepper. Peel potatoes and cut into ¾-in cubes; add to skillet along with the carrots and onion. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until pork and vegetables are tender.
Recipe by: Ruth Andrewson (ToH Feb/Mar 96) Posted to EAT-L Digest 09 Mar 97 by Sean Coate <swcoate@...> on Mar 10, 1997