1 tbsp. oil
4 pork chops, about 3/4 inch thick
2 1/4 c. beef broth
1 c. water
1/2 tsp. salt
1/8 tsp. black pepper
4 med. size all-purpose potatoes, scrubbed but not peeled, cut into 1/2 inch slices
8 med. size carrots, coarsely chopped
1/2 tsp. dried thyme, crumbled
1 tbsp. chopped parsley

1. Heat oil in 12 inch skillet. Add pork chops and cook 4 minutes one each side until brown.

2. Drain off all but 3 tablespoons of drippings. Add beef broth, water, salt and pepper, potatoes, carrots, thyme and parsley. Cover and cook 35 minutes or until the chops are tender and cooked through.