Pork Chop Supper
6 pork loin chops (If using the ones from costco, use 3 and slice them in half to make them thinner).
1/2 c. flour
2 Tbsp. olive oil
2 tsp. dried thyme
2 tsp salt
1/4 tsp. pepper
4 large potatoes (we chose multicolored fingerlings tonight for color)
5 medium carrots, sliced
1 medium onion, cut into wedges
3 c. beef broth
Dredge pork in flour. Heat oil in a large skillet; brown the chops on both sides. Spirinkle with thyme, salt, and pepper. Peel potatoes (I never do) and cut into cubes; add to skillet along with carrots and onion. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40 to 50 minutes.
We love this dinner with a nice heaping of applesauce. Can anyone tell me where the phrase, "Pork chops and applesauce," came from. I remember hearing it in an old time tv show.
Picture was taken right before I covered to let simmer, but doesn't it look so yummy?
Thanks Terri for the wonderful cookbook and submitting this oh so delicious recipe.