HOOSIER PORK CHOP SUPPER

Hoosier Pork Chop Supper image

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.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, sliced
3 tablespoons vegetable oil
3 tablespoons 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

Steps:

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., 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.

Nutrition Facts : Calories 930 calories, Fat 36g fat (11g saturated fat), Cholesterol 216mg cholesterol, Sodium 980mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 7g fiber), Protein 94g protein.