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

Pork Chop Supper Recipe

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You can let this Pork Chop Supper simmer while you do other chores. My mother made it often on washday. —Ruth Andrewson, Leavenworth, Washington
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 6 servings


  • 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


  1. 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.
  2. 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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Reviewed Nov. 1, 2015

"I just made this and it is sooooo good! I made a few substitutions because I didn't have some of the ingredients. I only made the meat because I didn't have any vegetables. I used Pork Steaks and cornmeal instead of flour. I only had one tsp of dried thyme so I used that with some ground thyme. It turned out great, I am amazed at how tender they are."

Reviewed Oct. 18, 2015

"very easy to make - i threw winter vegetables in as well"

Reviewed Apr. 20, 2015

"Chicken broth, and add another veggie. Add garlic, and bell pepper"

Reviewed Apr. 2, 2015

"I made this tonight and my husband loved it, I used one can of beef broth with 2 cans of water, and served this with skillet cornbread. I will make this again."

Reviewed Mar. 2, 2015

"I added the remaining flour to a small amount of the COLD beef broth and added in with the broth, This is a very good recipe and I would recommend using all the flour. Will make again and again."

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