Hoosier Pork Chop Supper Recipe

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

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Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 medium onion, sliced
  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 pork chops (1-1/2 inches thick)
  • 2 large potatoes, peeled and sliced
  • 1 large carrot, sliced
  • 1 can (16 ounces) tomatoes with liquid, cut up
  • 1 cup frozen peas

Directions

In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. Combine flour, salt and pepper; coat the pork chops. Brown on both sides in the drippings. Add potatoes, carrot, tomatoes and onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding the peas during the last 10 minutes. Yield: 4 servings.
Originally published as Hoosier Pork Chop Supper in Country December/January 1995, p49

Nutritional Facts

1 each: 930 calories, 36g fat (11g saturated fat), 216mg cholesterol, 980mg sodium, 53g carbohydrate (11g sugars, 7g fiber), 94g protein.

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  • 1 medium onion, sliced
  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 pork chops (1-1/2 inches thick)
  • 2 large potatoes, peeled and sliced
  • 1 large carrot, sliced
  • 1 can (16 ounces) tomatoes with liquid, cut up
  • 1 cup frozen peas
  1. In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. Combine flour, salt and pepper; coat the pork chops. Brown on both sides in the drippings. Add potatoes, carrot, tomatoes and onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding the peas during the last 10 minutes. Yield: 4 servings.
Originally published as Hoosier Pork Chop Supper in Country December/January 1995, p49

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fishrgal User ID: 1182152 11572
Reviewed Dec. 19, 2010

"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?"

MY REVIEW
Grammy5 User ID: 994532 11570
Reviewed Jan. 18, 2010

"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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