Pork chop supper
6 Servings
Ingredients
| Quantity | 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 |
Directions
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