- 1/2 cup King Arthur Unbleached 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(39)
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Simple and tasty.
Made this twice. The first time I used beef broth and we LOVED it. The second time I used chicken broth as others suggested and it was not as good. Stick to the receipe!
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.