Saucy Pork Chops
4 pork chops (I prefer boneless loin chops)
salt and pepper
2 tsp. oil
1 onion, diced
2-3 carrots, peeled and sliced
3-4 Yukon Gold potatoes, halved and sliced
2-3 Tbsp. flour
3 c. chicken broth
2 tsp. thyme
Dry off the chops with paper towels and season with salt and pepper. I prefer boneless chops, but these were what I had so sue me.
Heat the oil in a skillet until shimmering. Add in your chops
and brown on both sides then transfer them to a plate.
Add the onion to the skillet and cook until a little soft.
While the onion is cooking, slice up your carrots.
Toss the carrots in with the onions and let them cook a minute.
While the carrots cook, slice up the potatoes. I cut mine in half and then sliced them into half moons.
Add in the potatoes and then throw in the flour and stir it around and cook for a minute.
The stir in the broth and thyme and let it come up to a simmer.
Put your chops back in the pot put on the lid and cook until the potatoes and carrots are tender and the chops are 160 degrees (If you don't have a meat thermometer, buy one. They are worth finding the drawer space for.)
Then stir everything up and check the seasonings and add more salt and pepper if needed.