Pork Chop Supper
165
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.
Tatamagouche, Nova Scotia, Canada
about 6 years ago
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.