Pork Chop Supper
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.