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

Pork Chop Supper Recipe

Publisher Photo
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

Ingredients

  • 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

Directions

  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

This recipe pairs well with a light red wine.

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Reviews for Pork Chop Supper

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (17)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 21, 2014

So tender and tasty. Delicious and easy!

MY REVIEW
Reviewed Sep. 2, 2014

Pork chop was very tender, the beef broth gave the vegetables a very good flavor. Comfort food at it's best!

MY REVIEW
Reviewed Jul. 15, 2014

Such a good, simple recipe, and so tasty! The pork chops came out so tender! I did skip the thyme, since I'm not a big fan, and used seasoning salt.

MY REVIEW
Reviewed Jun. 2, 2014

Quick n easy

MY REVIEW
Reviewed May. 9, 2014

I loved this dish! The chops were so tender & moist & the flavor of the vegetables was awesome. Hubby not a fan of thyme so I only used a pinch. Use an extra large skillet because it makes a lot. Definitely a keeper!

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