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Hoosier Pork Chop Supper

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

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

Printed from tasteofhome.com Aug 29, 2008

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Hoosier Pork Chop Supper cont.

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.