Pork Chop Supper
I added dumplings to this and this one pot meal was delicious!
I added dumplings to this and this one pot meal was delicious!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork loin chops
3/4 inch think |
*
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
olive oil
or vegetable |
|
| 2 | teaspoons |
thyme
dried |
*
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
*
|
| 4 | large |
potatoes
|
|
| 5 | medium |
carrots
sliced 1/4 inch thick |
|
| 1 | medium |
onions
cut into wedges |
|
| 3 | cups |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork loin chops
3/4 inch think |
*
|
| 118 | ml |
all-purpose flour
|
|
| 30 | ml |
olive oil
or vegetable |
|
| 10 | ml |
thyme
dried |
*
|
| 10 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
*
|
| 4 | large |
potatoes
|
|
| 5 | medium |
carrots
sliced 1/4 inch thick |
|
| 1 | medium |
onions
cut into wedges |
|
| 710 | ml |
beef stock
|
|
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 inch 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 to 50 minutes or until pork and vegetables are tender.
