Ingredients Jump to Instructions ↓

  1. 1 medium onion, sliced

  2. 3 tablespoons vegetable oil

  3. 3 tablespoons all-purpose flour

  4. 1 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each )

  7. 2 large potatoes, peeled and sliced

  8. 1 large carrot, sliced

  9. 1 can (14-1/2 ounces) diced tomatoes, undrained

  10. 1 cup frozen peas

Instructions Jump to Ingredients ↑

  1. Hoosier Pork Chop Supper Recipe photo by Taste of Home In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat.

  2. Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through. Yield: 4 servings.


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