I have tried cooking them in a variety of ways, but they almost always turn out dry and tasteless. When all else fails, I turn to this recipe. I’ve had it for years and it produces tender, flavorful chops that restore my faith (somewhat!) in my cooking abilities!
Pork Chop Supper
6 pork loin chops (3/4-inch thick)
1/2 cup flour
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
4 large potatoes (about 2 pounds), peeled and cut into 3/4-inch cubes
4 medium carrots, sliced 1/4-inch thick
1 medium onion, cut into wedges
3 cups beef broth
Dredge pork chops in the flour. Heat oil in a large skillet; brown the chops on both sides. Sprinkle with salt and pepper. Add potatoes, carrots and onion to skillet. Pour beef broth over all and bring to a boil. Reduce heat; cover and simmer for 30-40minutes or until pork and vegetables are tender.