| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pork loin chops (3/4 inch thick) |
| 1/2 |
c |
All-purpose flour |
| 2 |
tb |
Olive or vegetable oil |
| 2 |
ts |
Dried thyme |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
lg |
Potatoes (about 2 1/4 pounds) |
| 5 |
md |
Carrots, sliced 1/4" thick |
| 1 |
md |
Onion, cut into wedges |
| 3 |
c |
Beef broth |
INSTRUCTIONS
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
3/4-in cubes; add to skillet along with the carrots and onion. Pour broth
over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes
or until pork and vegetables are tender.
Recipe by: Ruth Andrewson (ToH Feb/Mar 96) Posted to EAT-L Digest 09 Mar 97
by Sean Coate <swcoate@PEGANET.COM> on Mar 10, 1997
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