Hoosier pork chop dinner
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion. sliced |
| 3 | tablespoons | Cooking oil |
| 3 | tablespoons | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 4 | eaches | Pork chops (1 1/2 inches thick) |
| 2 | larges | Potatoes, peeled and sliced |
| 1 | large | Carrot, sliced |
| 1 | can | Tomatoes with liquid, cut up (16 oz.) |
| 1 | cup | Frozen peas |
Directions
In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. Combine flour, salt and pepper; coat the pork chops. Brown on both sides in the drippings. Add potatoes, carrot, tomatoes and onion; bring to a boil.
Reduce heat; cover and simmer for 1½ hours. adding the peas during the last 10 minutes. Serves 4. SOURCE:* Country Magazine December/January 1995 POSTED BY: Jim Bodle 12/94 Submitted By JIM BODLE On 12-04-94