Braised Pork Carrots Onions and Potatoes

  • 6 thin sliced Pork Chops or 3 thick cut Pork Chops
  • 3 or 4 Carrots
  • 2 Onions
  • 6 to 8 small New Potatoes (or use 3 or 4 Red Potatoes)
  • Zeged Rib Rub or make your own – see the MyHogan Pork Rub recipe
  • 1/2 cup Sherry or Marsala
  • 1 can Chicken Broth
  • Olive Oil
  • Flour (Wondra works well))
  • Garlic Salt
  • Peel and cut Carrots diagonally into 1/4 inch thick slices.
  • Cut Onions into strips.
  • Cut Potatoes into 1/4 inch thick slices.
  • Layout 2 sheets of wax paper, placing all the chops on one sheet.
  • Rub the top sides of the chops with Olive Oil, Pork Rub, and Flour.
  • Flip Chops over, placing them on the other sheet of wax paper
  • Repeat with Olive Oil, Pork Rub and Flour.
  • Heat Olive Oil in large skillet (with a cover) over medium high heat.
  • Add Pork Chops and brown each side over medium high heat. (Cover Chops while browning.)
  • Remove Chops to platter.