Time
prep 0:20
total 1:00
Ingredients
| 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 |
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Instructions
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.
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