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Hoosier Pork Chop Supper Recipe

Hoosier Pork Chop Supper Recipe photo by Taste of Home

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Indiana is one of the leading hog-producing states, so this recipe reflects our region. This is a "lickin' good" one-dish meal that's quite easy to make.

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Hoosier Pork Chop Supper Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 4 Servings

20 90 110

Ingredients

1 medium onion, sliced
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each)
2 large potatoes, peeled and sliced
1 large carrot, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen peas

Directions

In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat.
Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 930 calories, 36 g fat (11 g saturated fat), 216 mg cholesterol, 980 mg sodium, 53 g carbohydrate, 7 g fiber, 94 g protein.

Originally published as Hoosier Pork Chop Supper in Country December/January 1995, p49

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Hoosier Pork Chop Supper

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Reviewed on Dec. 19, 2010 by fishrgal

This was alright, however I don't really think the tomatoes and the potatoes go together very well. I will make this again (the chops were terrific), but I might try a can of mushroom soup and a half can of milk to get the required liquid. Or perhaps a can of beef barley or beef vegetable soup? Any other ideas?