Pork Chop Supper

6 pork loin chops, 3/4-inch thick
1/2 cup all-purpose flour
2 tbsp. olive or vegetable oil
2 tsp. dried thyme
2 tsp. salt
1/4 tsp. pepper
4 lg. potatoes
5 md. carrots, sliced 1/4-inch thick
1 md. onion, cut into wedges
3 cups beef broth

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 3/4-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 40-50 minutes or until pork and vegetables are tender.

User Reviews:

The pork was succulant & VERY tasty and the whole family had seconds!!!

Submitted by Junita Mathews on November 01, 2001

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