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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Indiana is one of the leading hog-producing states, so this recipe reflects our region. This is a lickin' good one-dish meal that's quite easy to make. Ingredients:
1 medium onion, sliced |
3 tablespoons vegetable oil |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each) |
2 large potatoes, peeled and sliced |
1 large carrot, sliced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup frozen peas |
Directions:
1. 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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