Ingredients:
6 pork loin chops, 3/4 inch thick
1/2 cup all-purpose flour
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoon pepper
4 large potatoes, peeled and cut into 3/4 inch cubes
5 medium carrots, sliced 1/4 inch thick
1 medium onions, cut into wedges
3 cups beef broth
Directions:
Dredge pork in flour. Heat oil in large skillet. Brown the pork chops on both sides.
Sprinkle with thyme, salt, and pepper.
Peel potatoes and cut into 3/4 inch cubes. Add to skillet along with the carrots and onion. Pour broth over all.
Bring to boil; reduce heat cover and simmer for 40 to 50 minutes or until the pork and veggies are tender.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.