These Pork Chops are excellent served with a squash casserole, purple hull peas and southern style cornbread.
6 center cut pork chops, 1 1/2" thick
5 med. baking potatoes, cut into 2" chunks
5 med. onions, cut into 2" chunks
1 (13 oz.) can beef broth
1/2 c. oil
4 tbsp. flour
1 c. dry white wine
1/2 tsp. thyme
salt and pepper to taste
Pre-heat oven to 350 degrees.
Heat half the oil in a large cast iron skillet. Add onions, cook until they are tender, stirring frequently. Add more oil if needed.
Next add the potatoes. You will need to stir this until light brown. Remove onions and potatoes and add more oil.
Now add the pork chops. Turn the heat up to medium high and brown pork chops on both sides.
Remove pork chops and place them on a platter.
Remove all but about 4 tbs drippings from skillet. Add flour. Cook and stir over medium heat until flour is brown.
Next you will add the wine, broth, thyme, salt and pepper. Cook and stir until well blended and smooth. Allow to come to a boil.
Reduce heat to low, allow to simmer for 2 minutes.
Now remove the sauce to a bowl. Return chops to the skillet. Top with potatoes and onions.
Pour the sauce over top of pork chops. Cover tightly.
Bake until vegetables and meat are fork tender, approx. 1 hour.
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