| 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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