Pork chop supper

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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