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Hoosier Pork Chop Supper

Hoosier Pork Chop Supper
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.
4 ServingsPrep: 20 min. Cook: 1-1/2 hours

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.
Nutrition Facts: 1 serving (1 each) equals 930 calories,
© Taste of Home 2013

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Hoosier Pork Chop Supper (continued)

Nutrition Facts: 36 g fat (11 g saturated fat), 216 mg cholesterol, 980 mg sodium, 53 g carbohydrate, 7 g fiber, 94 g protein.
© Taste of Home 2013