Pork Chop Supper

You can find hundreds of pork chop supper recipes from baked to grilled.  What I like about this meal is you can let the pork chops simmer on the stove top while you do other chores.  Also, pretty inexpensive for a complete dinner.

Ingredients
1/2 cup all-purpose flour
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoons pepper
4 large potatoes (about 2-1/4 pounds)
5 medium carrots, sliced 1/4 inch thick
1 medium onion, cut into wedges
3 cup beef broth



Directions:

1. Place four in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper.

2. Peel potatoes and cut into 3/4-in cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat cover and simmer for 40-50 minutes or until a meat thermometer reads 160


Tupps Tidbits: You will need to use a really large skillet to fit all the pork chops in it


We purchased the pork chops from Fareway Foods.  The pork chops by themselves were awesome but this flour coating was very mushy and added no additional flavor to the chops.  We would definitely not use this recipe again, NOT A KEEPER!

Where did we find this? Originally published as Pork Chop Supper in Taste of Home February/March 1996, www.tasteofhome.com