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Pork Chop Supper

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


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.