Hoosier Pork Chop Supper

• 1 medium onion, sliced
• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each)
• 2 large potatoes, peeled and sliced
• 1 large carrot, sliced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup frozen peas

1. In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat.
2. Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through.

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

Taken from www.tasteofhome.com/recipes/hoosier-pork-chop-supper/ (may not work)