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Hoosier Pork Chop Supper

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

Directions

  • 1. In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat.
  • 2. Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through.

Nutrition Facts

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

Reviews

Average Rating:
  • fishrgal
    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?

  • Grammy5
    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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