Recipe of the Week - Pork Chop Supper

November 12th, 2013

Ingredients:

• 6 Pork Chops
• 1/2 cup Flour
• 2 tbs. Oil
• tsp. Salt
• 1/2 tsp. Pepper
• 4 large Potatoes
• 5 medium Carrots
• 1 medium Onion - cut in slices
• 3 cups Beef Broth

Directions:

Dredge Pork Chops in flour, salt and pepper. Heat oil in skillet, brown chops on both sides. Peel potatoes and cut in 3/4"cubes. Add to skillet along with carrots and onion. Pour broth over all. Bring to a boil. Reduce heat. Cover and simmer for 45-50 min or until pork and veggies are tender.