Pork Chop Supper
Yield
4 servingsPrep
25 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
pork loin chops
3/4 inch think |
* |
½ | cup |
all-purpose flour
|
|
2 | tablespoons |
olive oil
or vegetable |
|
2 | teaspoons |
thyme
dried |
* |
½ | teaspoon |
salt
optional |
|
¼ | teaspoon |
black pepper
|
|
4 | large |
potatoes
|
|
5 | medium |
carrots
sliced 1/4 inch thick |
|
1 | medium |
onions
cut into wedges |
|
3 | cups |
beef stock
low sodium |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
pork loin chops
3/4 inch think |
* |
118 | ml |
all-purpose flour
|
|
3E+1 | ml |
olive oil
or vegetable |
|
1E+1 | ml |
thyme
dried |
* |
1E+1 | ml |
salt
optional |
|
1.3 | ml |
black pepper
|
|
4 | large |
potatoes
|
|
5 | medium |
carrots
sliced 1/4 inch thick |
|
1 | medium |
onions
cut into wedges |
|
7.1E+2 | ml |
beef stock
low sodium |
Directions
Dredge pork in flour.
Heat oil in a large skillet; brown the chops on both sides.
Sprinkle with thyme, salt and pepper.
Peel potatoes and cut into ¾ inch cubes; add to skillet along with the carrots and onion.
Pour broth over all; bring to a boil.
Reduce heat; cover and simmer for 40 to 50 minutes or until pork and vegetables are tender.