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1/2 c. oil
3 onions, cut into 2-inch
5 medium baking potatoes, cut
into 2-inch chunks
6 center cut pork chops, about
1-inch thick
4 Tbsp. flour
1 (13 oz.) can beef broth
1 c. wine
1/4 tsp. salt
1 tsp. pepper
1/4 tsp. thyme

Heat half of oil in large heavy-bottomed ovenproof
skillet about 3-inches deep. Add onions; cook and stir until
light brown. Add more oil if needed and add potatoes. Cook
and stir until light brown, about 15 minutes. Remove vegeta-
bles with slotted spoon to bowl. Add more oil, if needed. Add
chops; increase heat to medium-high. Cook, turning until
chops are brown on both sides. Remove to dish. Remove all but
4 tablespoons of pan drippings from pan. Add flour; cook and
stir over medium heat about 3 minutes. Add broth, wine, salt,
pepper and thyme. Cook and stir until smooth and blended.
Heat to a boil; reduce heat. Simmer 1 to 2 minutes. Remove
sauce to bowl. Heat oven to 350 degrees. Return chops to same pan.
Top with onions and potatoes. Pour sauce over all. Cover
tightly. Bake until meat and vegetables are tender, about 1

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