Hoosier Pork Chop Supper
Indiana is one of the leading hog-producing states, so this recipe reflects our region. This is a "lickin' good" one-dish meal that's quite easy to make.
Ingredients
- 1 medium onion, sliced
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each)
- 2 large potatoes, peeled and sliced
- 1 large carrot, sliced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup frozen peas
Reviews
This was alright, however I don't really think the tomatoes and the potatoes go together very well. I will make this again (the chops were terrific), but I might try a can of mushroom soup and a half can of milk to get the required liquid. Or perhaps a can of beef barley or beef vegetable soup? Any other ideas?
This is my absolute favorite way to fix pork chops. We have enjoyed this recipe many times since it was in Country magazine. Thank you.
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