Hoosier Pork Chop Dinner

Carol1229 — Fri, 30 Nov 2012 05:17:34 GMT

HOOSIER PORK CHOP SUPPER
(Source: A Taste of the Country-9th Edition cookbook)

1 medium onion. sliced (use as much as you like)
3 Tbsp. vegetable or canola oil
3 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
4 pork chops, 1-1 1/2" thick (I use boneless, but feel free to use bone-in chops)
2 large potatoes, peeled and cut into thick slices
2 large carrots, peeled and sliced 3/4-1-onch thick
1 (14 1/2 oz.) can diced tomatoes, undrained
1/3 c. water
1 c. frozen peas (optional)

In a large skillet, sauté onion in oil until tender. Remove onion from skillet with a slotted spoon and set aside; reserve drippings in pan.

Combine the flour, salt and pepper; coat pork chops in flour mixture. Brown chops on both sides in the reserved drippings in skillet.

Add the potatoes, carrots, tomatoes, reserved cooked onion and water; bring to a boil. Reduce heat; cover and simmer over low heat for 1 1/2 hours, adding the peas (if using) during the last 10 minutes. 4 servings.

NOTES: Feel free to add whatever seasoning you like to the flour-I sometimes add some Southwest seasoning instead of the salt and pepper...and as far as the diced tomatoes go-try using the ones with different things added-like when I use the Southwest seasoning in the flour, I use a can of the diced tomatoes with green chilies or jalapenos. Want to go Italian? Add some garlic powder and dried Italian seasoning to the flour, then add the diced tomatoes with garlic and onion. You can have fun mixing your flavors up. I also add more potatoes and carrots than called for-like to have enough veggies for leftovers. The long cooking time makes these pork chops nice and tender!

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Hoosier Pork Chop Dinner