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Hoosier Pork Chop Supper Recipe
Hoosier Pork Chop Supper Recipe photo by Taste of Home

Hoosier Pork Chop Supper Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 4 servings

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

Nutritional Facts

1 serving (1 each) equals 930 calories, 36 g fat (11 g saturated fat), 216 mg cholesterol, 980 mg sodium, 53 g carbohydrate, 7 g fiber, 94 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Hoosier Pork Chop Supper in Country December/January 1995, p49

Nutritional Facts

1 serving (1 each) equals 930 calories, 36 g fat (11 g saturated fat), 216 mg cholesterol, 980 mg sodium, 53 g carbohydrate, 7 g fiber, 94 g protein.

Reviews for Hoosier Pork Chop Supper

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 19, 2010

This was alright, however I don't really think the tomatoes and the potatoes go together very well. I will make this again (the chops were terrific), but I might try a can of mushroom soup and a half can of milk to get the required liquid. Or perhaps a can of beef barley or beef vegetable soup? Any other ideas?

MY REVIEW
Reviewed Jan. 18, 2010

This is my absolute favorite way to fix pork chops. We have enjoyed this recipe many times since it was in Country magazine. Thank you.

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