Brown chops on both sides (about 2 minutes per side).
4.
Sprinkle onions over chops. Add thyme and bay leaf. Scatter potatoes on top. Sprinkle with salt and pepper to taste.
5.
Pour broth over top and bring to a boil. Cover tightly, reduce heat, and simmer 40-45 minutes, or until meat is tender and potatoes are soft. Thicken juices with flour if desired.
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By
Gilda Geist
