My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner.
Ingredients
- 6 center-cut pork chops
- 6 Yukons Gold potatoes , peeled and quartered
- 2 onions , quartered
- 1 pound baby carrots
- 1 package dry onion soup mix , 1 ounce
- salt and ground black pepper to taste
- 1 can beef broth , 14 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
-
3
Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
Per serving
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