Skillet-Braised Pork Chops

2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 pork center rib chops,
trimmed of fat,
8-12 ounces each
1 Tablespoon vegetable oil
1 pound all-purpose potatoes,
peeled and halved
2 cups baby carrots, peeled
1 1/2 cups frozen onions
3 cloves garlic, crushed
1 teaspoon rosemary
1 teaspoon grated orange peel
2/3 cup chicken broth, homemade
2/3 cup beer or water
Heat oven to 350 degrees F.
In 1-gallon plastic bag combine flour, salt, and
pepper; add pork chops; shake well to coat. Remove
chops from bag; set remaining flour mixture (about
1 tablespoon) aside. In 5-quart Dutch oven over
medium-high heat, heat oil; add chops two at a time
if necessary to avoid overcrowding; cook 2 minutes
on each side until golden brown. Remove chops to
plate; drain off all but 1 Tablespoon fat. To
drippings in Dutch oven, add potatoes, carrots, and
onions; cook over medium high heat 3 to 4 minutes,
stirring occasionally until lightly browned. Add
garlic, rosemary, grated orange peel, and reserved
flour mixture; cook and stir 1 to 2 minutes until flour
is browned and vegetables are thoroughly coated.
Stir in chicken broth and beer; bring to boil. Return
pork chops to Dutch oven; bake, covered, 30 to 35
minutes until pork and vegetables are tender.