1 medium onion, sliced
3 Tbs. oil
3 Tbs. flour
1 tsp. salt
1/2 tsp. pepper
4 pork chops (1-1/2 inches thick)
2 large potatoes, peeled and sliced
1 large carrot, sliced
14-1/2 oz. can diced tomatoes, undrained
1 cup frozen peas
In a large skillet, saute onion in oil until tender. Remove with
a
slotted spoon and set aside; reserve drippings in pan. Combine
flour, salt and pepper; coat the pork chops. Brown on both sides
in
the drippings. Add potatoes, carrot, tomatoes and reserved onion;
bring to a boil. Reduce ehat; cover and simmer for 1-1/2 horus,
adding the peas during the last 10 minutes
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