- 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
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Chop Supper(37)
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It was very easy to make and also tasted very good!
My sons and husband liked this. Next time I will tweak it a little: cut the thyme in half - it was too overpowering, and up the pepper to 1/2 teaspoon. Also, after browning the chops in the olive oil, I just added the rest of the ingredients - which I don't recommend as I thought the remaining olive oil gave the gravy a weird taste. I also cut the salt down to 1/2 teaspoon since I thought the beef broth and dry pork gravy mix (suggested by other comments) I used already had salt in them, which worked out fine. Oh, and I shook the seasonings together with the flour to coat the chops rather than adding them after browning. This is a quick, easy comfort meal.
Very good! I had to transfer to a larger pan as it was way too much for my large fry pan. Easy recipe and satisfying.
This is my favorite pork chop recipe. The sauce is so good and I love the fact it's a "one dish" meal. Very easy and delicious!
My family loved this. Good, warm and comforting. Easy to make.... I used boneless pork chops. I then mixed the thyme, salt, pepper and flour all together. I placed the mixture in a sallow dish and then dredged each pork chop in the mixture. I felt I would get a more even coating on the pork chops. I didn't have any beef broth, so I made some with some "better then beef" bouillon. I doubled the amount of broth used because when it was all done cooking I wanted to have some left in the pan for gravy. Once it was all done cooking I removed the veggies and pork chops. I brought the broth come to a boil and then made a roué with some flour. I added a little garlic powder and salt to it. It made the most wonderful gravy. We poured it over the potatoes and chops.... YUMMY!! So comforting for a cold winter night!