Ingredients
1 medium onion, sliced3 tablespoons vegetable oil3 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon pepper4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each)2 large potatoes, peeled and sliced1 large carrot, sliced1 can (14-1/2 ounces) diced tomatoes, undrained1 cup frozen peas
Preparation
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.
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.
