Pork Chop Supper

• 1 medium onion, sliced
• 3 tablespoons oil
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 12 teaspoon pepper, fresh cracked is best
• 4 pork chops, cut 1 1/2 inch thick
• 2 large potatoes, peeled and sliced
• 1 large carrot, sliced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup frozen English peas

1. In large skillet, saute the onion in oil until tender.
2. Remove the onion with a slotted spoon and set aside, leaving the drippings in the pan.
3. Combine flour, salt and pepper and coat the pork chopes.
4. Brown pork chops on both sides in the drippings from the onions.
5. Add potatoes, carrot, tomato and cooked onion and slowly bring to a boil.
6. Reduce heat, cover and simmer for 1 1/2 hours, adding the peas during the last 15 minutes of cooking.

onion, oil, allpurpose, salt, pepper, pork chops, potatoes, carrot, tomatoes, peas

Taken from www.food.com/recipe/pork-chop-supper-128480 (may not work)