"You can let this simmer while you do other chores," says Ruth Andrewson of Leavenworth, Washington. "My mother made it often on washday."
* 6 Servings
* Prep: 25 min. Cook: 40 min.
Ingredients
* 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
* 1/2 cup all-purpose flour
* 2 tablespoons Crisco® Pure Olive Oil
* 2 teaspoons dried thyme
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 4 large potatoes (about 2-1/4 pounds)
* 5 medium carrots, sliced 1/4 inch thick
* 1 medium onion, cut into wedges
* 3 cups beef broth
Directions
* Dredge pork in flour. Heat oil in a large skillet; brown the chops on both sides. Sprinkle with thyme, salt and pepper.
* Peel potatoes and cut into 3/4-in. cubes; add to skillet along with the carrots and onion. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until a meat thermometer reads 160°. Yield: 6 servings.
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