Pork Chop Supper
204
I added dumplings to this and this one pot meal was delicious!
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 609g (21.5 oz)Amount per Serving
Calories 43715% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1605mg
67%
Total Carbohydrate
28g
28%
Dietary Fiber 8g
34%
Sugars g
Protein
23g
Vitamin A 257%
•
Vitamin C 48%
Calcium 7%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?
laurie@recipeland
I added dumplings to this and this one pot meal was delicious!
Dumplings: Mix 2 cups Bisquick and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
over 7 years ago