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Pork Chop Supper Recipe

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You can let this simmer while you do other chores. My mother made it often on washday. —Ruth Andrewson, Leavenworth, Washington

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Pork Chop Supper Recipe

Prep: 25 min. Cook: 40 min.

Yield: 6 Servings

25 40 65

Ingredients

1/2 cup all-purpose flour
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoon pepper
4 large potatoes (about 2-1/4 pounds)
5 medium carrots, sliced 1/4 inch thick
1 medium onion, cut into wedges
3 cups beef broth

Directions

Place flour in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides. Sprinkle with thyme, salt and pepper.
Peel potatoes and cut into 3/4-in. cubes. Add the potatoes, carrots and onion to the skillet. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until a meat thermometer reads 160°. Yield: 6 servings.

Originally published as Pork Chop Supper in Taste of Home February/March 1996, p12

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Chop Supper (8)

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Pork Chop Supper

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Reviewed on Dec. 10, 2011 by areime

Easy, delicious. Gives time to prepare a salad or dessert while it is cooking. I baked this dish after browning the chops, and added a mushroom gravy using the juices of the bake. Excellent.

Reviewed on Nov. 09, 2011 by nadineburr

<p>I found this exact recipe years ago in the Taste of Home magazine and I have been cooking it for my family ever since (I remember it because the woman who submitted it said her mother cooked it on wash day!). It is delicious, like a pork chop stew of sorts, but it does take some time to cut up everything and brown the chops, etc. But it is worth it! Also, I have recently been diagnosed with diabetes and I still make and eat this recipe in moderation (I just eat very few if any of the potatoes!).