Serves: 6
Total Calories: 176
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.
© Copyright Reiman Publications, 1993-1997
This Pork Chop Supper recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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