Pork Chop Supper

Teresa Ambra

Prepare your taste buds for this fantastic one-dish meal recipe featuring boneless pork chops, red potatoes and carrots. This mouthwatering entree features "smothered pork chops" and is prepared on the stove top so it can be ready in under an hour for busy weeknight suppers. Thyme and parsley provide all the seasoning needed to make this a hearty, satisfying and irresistible dinner menu your whole family will enjoy.

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Prep Time 10

Cook Time 45

Total Time 55

Course Pork Main Dish

Cuisine American

Servings

Calories 391 kcal

Equipment

1 14-inch skillet with lid
1 sharp knife to mince parsley
1 plate
measuring cups
measuring spoons
1 cutting board

Ingredients

8 boneless pork loin chops (3/4-inch thick)
1/2 cup unbleached all-purpose flour
2 tbsp. olive oil or avocado oil
2 tsp. dried thyme
2 tsp. sea salt and pepper
1/4 tsp. ground black pepper
2 1/4 lbs. small red potatoes wash but leave whole
12 oz. bag petite baby carrots
1 large onion cut in wedges
3 cups beef broth
1 tbsp. fresh parsley minced for garnish (or 1 tsp. dried parsley)

Instructions

Dredge pork chops in flour.
Save any unused flour; set aside.
Heat oil in a large skillet over medium heat.
Brown pork chops on both sides.
Sprinkle chops evenly with half of the thyme, half of the salt and all of the ground black pepper.
Wash red potatoes, but do not peel.
Add potatoes to skillet along with baby carrots and onion.
Add beef broth and bring to a boil.
Sprinkle with remaining thyme and salt.
Reduce heat and cover with lid.
Simmer pork chops and vegetables for about 30-40 minutes, or until chops and vegetables are tender.
Use leftover flour by spooning into a measuring cup.
Add water to make a thin paste.
Remove vegetables and meat to a platter and keep warm. (See note below).
Gently stir flour mixture into skillet and mix with the broth to make a gravy.
Add meat and vegetables back to the skillet and spread out so they’re not crammed together.
Spoon gravy over top of the meat and vegetables and heat through.
Sprinkle meat and vegetables with additional thyme, if desired, and fresh, minced parsley.
Serve.

Notes

NOTE: The original recipe called for cutting larger red potatoes into ¾-inch cubes. So the potatoes don’t get overcooked, I think it is better to put small, whole red potatoes in the skillet. (Don’t cut the potatoes so they overcook).

NOTE: The original recipe called for this recipe to be cooked 50 minutes after the original simmering. I found this to be way too long. The chops and vegetables were cooked in about 30 minutes.

NOTE: I would use about 2-lbs. of small red potatoes, unpeeled and left whole for this recipe.

NOTE: You may find it easier to remove all of the meat and vegetables to a platter and keep warm while you add the flour paste to the broth to make the gravy. After the broth has thickened, add the meat and vegetables back to the skillet and spoon gravy over everything before serving.

NOTE: While you can leave off the parsley, I think this recipe is better with it rather than without it.

NOTE: Because I wanted a little more gravy, once I removed all of the meat and vegetables to a separate platter to keep warm, I added an additional one cup of beef broth. Then I added the flour/paste mixture and brought the mixture to a slow boil. Once the gravy thickened (in about two to three minutes), I added the meat and vegetables back into the skillet and sprinkled the whole with fresh parsley before serving.

Recipe adapted from Taste of Home.

Nutrition

Calories: 391kcalCarbohydrates: 33gProtein: 34gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 936mgPotassium: 1288mgFiber: 4gSugar: 5gVitamin A: 6082IUVitamin C: 17mgCalcium: 73mgIron: 4mg

Keyword baby carrots, main dish, pork chops, red potatoes

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