Pork & Vegetable Chop Supper Recipe
Ingredients
6 pork loin chops (3/4 inch thick)
1/2 cup all-purpose flour
2 tablespoons olive or vegetable oil
2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoon pepper
4 large potatoes
5 medium carrots, sliced 1/4 inch 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 3/4-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.
Heat oil in a large skillet; brown the chops on both sides.
Sprinkle with thyme, salt and pepper.
Peel potatoes and cut into 3/4-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.
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