Description
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 Yukon Gold potatoes, peeled and quartered
- 2 onions, quartered
- 1 pound baby carrots
- 1 (1 ounce) package dry onion soup mix
- salt and ground black pepper to taste
- 1 (14 ounce) can beef broth
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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).
Cook Time: 1 hr 20 mins
Total Time: 1 hr 20 mins
Servings: 6