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Hoosier Pork Chop Supper
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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 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.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |