pork chop supper
- Categories
- Pork
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | 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
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