Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 930
  • Fat:
  • 36 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 216 mg
  • Sodium:
  • 980 mg
  • Carbohydrate:
  • 53 g
  • Fiber:
  • 7 g
  • Protein:
  • 94 g
Contest Winning Recipe

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.

SERVINGS

4

CATEGORY

Main Dish

METHOD

Stovetop - One-Dish

PREP

20 min.

COOK

90 min.

TOTAL

110 min.

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.

Printed from tasteofhome.com Sep 5, 2008

Copyright Reiman Media Group, Inc © 2008