Pork Chop Supper Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 4 pork chops, about 3/4 inch thick | ||
| Beef broth | 2 1/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 4 medium-size all-purpose potatoes, scrubbed (but not peeled) and cut into 1/2-inch slices | ||
| 8 medium-size carrots (about 1 pound), peeled and coarsely chopped | ||
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Parsley | 1 Tablespoon, chopped | |
Directions
1. Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the pork chops and cook uncovered, for 4 minutes on each side, or until browned.
2. Tilt the skillet and spoon off all but 3 tablespoons of the drippings. Add the beef broth, water, salt, pepper, potatoes, carrots, thyme, and parsley. Cover and cook over moderately low heat for 35 minutes or until the chops are tender and cooked through.
2. Tilt the skillet and spoon off all but 3 tablespoons of the drippings. Add the beef broth, water, salt, pepper, potatoes, carrots, thyme, and parsley. Cover and cook over moderately low heat for 35 minutes or until the chops are tender and cooked through.
Chef
