Pork Chop Bake

I found this recipe in a Southern Living cookbook about ten years ago. Of course like all things, my recipe is slightly different than the original! Even my reluctant eater, Molly, like this dish!

What you need:
4- small boneless pork chops (some people call them breakfast pork chops, I call them easy!)
1/3 c. flour
salt and pepper, garlic powder
3-carrots or a handful of baby carrots, chopped
2-celery stalks, chopped
3 or 4 large potatoes
1- onion, chopped
1 1/2 c. HOT water
2 chicken bouillon cubes

Pour about 2-3 T. of oil in a good heavy pot ( like my enamel cast iron!) that has a lid and brown your floured pork chops. They don't have to be completely done, just browned. You'll finish cooking them later.


While they cook chop up all your veggies but keep them separate!

Get your hot water and drop in your two boillion cubes and add some salt,pepper and garlic powder to taste. Set to the side.


In the same pot you just browned your pork chops, layer the pork chops, potatoes, carrots, celery and onions...In that order! Pour your seasoned water over the top and put a lid on it! Let cook over medium heat for 30-45 minutes or until all your vegetables are tender.

I don't serve this dish with anything else since there are so many veggies in the dish. YUM!