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Pork Chop Supper

6 Pork loin chops (3/4 inch thick)
1/2 c All-purpose flour
2 tb Olive or vegetable oil
2 ts Dried thyme
2 ts Salt
1/4 ts Pepper
4 lg Potatoes (about 2 1/4 pounds)
5 md Carrots, sliced 1/4" thick
1 md Onion, cut into wedges
3 c 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 minutes or until pork and vegetables are tender.

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