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.