Hoosier Pork Chops



HoosierPorkChop59_resizedGotta love the name!  This is a weekend recipe because after all the chopping, it still takes up to 2 hours to complete the cooking.  I’ve lightened up the original recipe a bit.  See Stan Shearer’s original recipe at the bottom of the page.

Hoosier Pork Chops Lite

  • 1 yellow onion,  chopped
  • 1-2 Tablespoons olive oil
  • 1-2 Tablespoon flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 Loin Pork Chops
  • 2 Russet baking-style potatoes, peeled and chopped
  • 1 cup sliced carrots (can be from 1-2 large peeled carrots or 3/4 cup baby peeled carrots)
  • 16 oz fire roasted tomatoes with garlic or other style diced tomatoes
  • several sprays of Pam olive oil or similar spray

In a large skillet with a tight fitting lid, heat 1 Tablespoon olive oil on high and HoosierPorkChop53_resizedbrown the chopped onion; remove onions from pan and set aside for later use.

Prepare a clean working surface (cutting board, pastry mat, or piece of parchment or waxed paper).  Lay the four chops on the working surface and scatter flour over the top side of the chops, then sprinkle chops with the salt and pepper.  Lightly press the dry coating into the chops, then lift each chop and let the excess coating fall to the work surface.  Lay the chops back down on the flour, salt and pepper to coat the bottom of the chops.  Lightly press chops down into dry coating to pack it on.

Heat 1 Tablespoon olive oil in the same skillet.  Using tongs, gently lay each of the HoosierPorkChop50_resizedfour chops in the bottom of the pan and brown for about 1-1/2 to 3 minutes on each side.  If the oil is used up on the first side, spray the pan with Pam olive oil to help brown the second side.  Turn off the heat and move the pork chops back to the work surface.

Spray the pan liberally with Pam olive oil, then layer the potatoes and carrots, followed by onions then the pork chops.  Pour the canned HoosierPorkChop0_resizedtomatoes over all.  Turn heat back to high.  As soon as you see bubbles, cover the pan with a tight fitting lid and reduce the heat to simmer (2-3 on a scale of 1-9). Brown on both sides in drippings.  Simmer for 1-1/2 hours.  Serve chops with the stewed vegetables on the side.

4 hearty servings*

*If you are cooking for one or two or eating smaller portions, two people can easily share one chop for a satisfying meal.  Use the leftovers for lunches or turn into soup.

Recipe from Stan Shearer, Rice University OIT Telecommunications Supervisor, adapted by Carlyn Foshee Chatfield

HoosierPorkChop40_resized

Stan Shearer’s Hoosier Pork Chops

  • 1 Medium Onion Sliced
  • 3 Tablespoon Oil
  • 3 Tablespoon Flour
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 4 Loin Pork Chops
  • 2 Large Potatoes, Peeled And Sliced
  • 1 Large Carrot, Sliced
  • 1 Can Diced Tomatoes Undrained
  • 1 Cup Frozen Peas

In a large skillet, sauté onion in oil til tender.  Remove with a slotted spoon and set  aside; reserve drippings in pan.  Combine flour, salt and pepper and coat the pork chops.  Brown on both sides in drippings.  Add potatoes, carrots, tomatoes and onions; bring to a boil.  Reduce heat; cover and simmer for 1 1/2 hours, adding peas for last 10 minutes.

4 Servings

Recipe from Stan Shearer and his Mom