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Nutrition Facts
Serving Size 1 (449g) Recipe makes 6 servings
Calories 559
Calories from Fat 227		(40%)
Amount Per Serving		%DV
	Total Fat 25.3g	38%
	Saturated Fat 8.2g	40%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 1168mg		48%
Potassium 1516mg		43%
Total Carbohydrate 58.0g		19%
	Dietary Fiber 7.6g	30%
	Sugars 5.0g
Protein 25.7g		51%
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Recipe #89615 | 1 hour | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: southern chef in louisiana
Apr 21, 2004

This is great for busy families. This can simmer while other chores are being done. Serve with a bread and you have supper ready in one pot.

SERVES 6 (change servings and units)

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 onion, cut into wedges
3 cups beef broth

Directions

1
Dredge pork in flour. Heat oil in large skillet. Brown the pork chops on both sides.
2
Sprinkle with thyme, salt, and pepper.
3
Peel potatoes and cut into 3/4 inch cubes. Add to skillet along with the carrots and onion. Pour broth over all.
4
Bring to boil; reduce heat cover and simmer for 40 to 50 minutes or until the pork and veggies are tender.

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Featured Reviews for This Recipe

From: duckie #3

On Mar 26, 2009

Delicious and easy. Definately saute the onions to bring out their flavor before adding pork. Add a sprinkling of oregano and rosemary to enhance the flavor . Took only 35 minutes for mine to cook, so the pork was not dried out at all.

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From: evewitch

On Feb 14, 2008

Sorry, but I wish this had turned out better. I thought the meat lost absolutely all flavor. The vegetables tasted wonderful. I really wasn't sure what to do with the broth - it was too thin for a sauce/gravy, and I am not one who would know how to turn it into one without instructions in the recipe. I fed DH his dinner with the meat cut up and in a bowl with veggies & broth, like soup, because he is sick. He said the broth tasted really good, so I hated to waste it. DS & I ate ours "dry" on a plate.

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From: TasteTester

On Jan 5, 2008

Your pork chop supper was great! While it was cooking the kids asked "what smells so good?" I sliced the onion and sauteed it lightly, but other than that I followed your recipe just as written, and the thyme added a nice flavor. This also made a great gravy and we all loved it. I'll be making it many times again. Thanks for posting this recipe — YUM!

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From: Chef #388708

On Nov 27, 2006

This dish was excellent. My family loved it. I did add an additional 2 cups of broth to the dish as some of the broth simmered the broth.

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