Stove-Top Pork Chops

6 pork loin chops(3/4 inch thick)

1/2 c. all-purpose flour

2Tablespoons olive or vegetable oil

2tsp. dried thyme
2tsp. salt
1/4tsp pepper

4 large potatoes(about 2-1/4lbs.)
5 medium carrots, sliced 1/4 thick
1 medium onion, cut into wedges
3 cups beef broth



Dredge pork in flour.  Heat oil in a large skillet; brown the chops on both sides.  Sprinkle with thyme, salt and pepper.  Peel potatoes and cut into 3/4-in. cubes; add to skillet along with the carrots and onion.  Pour broth over all; bring to a boil.  Reduce heat; cover and simmer for 40-50 min. or until pork and vegetables are tender.  Yield: 6 servings.

This is from Taste of Home Books. 
I make this dish often, for us and to give to others.  Very easy and tasty!  It's also easy to adjust to different amount.  I use the mini carrots this time but it's pretty to use the big carrots with fancy slicers.