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