Pork Chop Supper
|Vegetable oil||1 Tablespoon|
|Pork chops||4 (About 3/4 Inch Thick)|
|Beef broth||2 1⁄4 Cup (36 tbs)|
|Water||1 Cup (16 tbs)|
|Black pepper||1⁄8 Teaspoon|
|All-purpose potatoes||4 Medium, scrubbed and cut into 1/2-inch slices (But Not Peeled)|
|Carrots||1 Pound, peeled and coarsely chopped (8 Medium Sized)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Chopped parsley||1 Tablespoon|
1. Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the pork chops and cook uncovered, for 4 minutes on each side, or until browned.
2. Tilt the skillet and spoon off all but 3 tablespoons of the drippings. Add the beef broth, water, salt, pepper, potatoes, carrots, thyme, and parsley. Cover and cook over moderately low heat for 35 minutes or until the chops are tender and cooked through.