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Pork Chop Supper

 
Pork Chop Supper
152

I added dumplings to this and this one pot meal was delicious!

Yield

4

servings

Prep

25

min

Cook

45

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Comments

laurie@recipeland
Tatamagouche, Nova Scotia, Canada
 over 3 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.

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?

 

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