4 pork loin chops
4 medium potatoes, cut into thin sliced
3 carrots, cut into thin slices
2 medium onions, thinly sliced
16 oz. can tomatoes
1/2 cup water
1 tsp. instant chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
10 oz. pkg. frozen peas
Trim some fat from chops. Place fat in Dutch-oven. Over medium
heat; cook fat until light brown. Using spoon, press and rub fat
over bottom of Dutch oven. Discard extra fat. Add chops and cook
until browned on both sides. Remove chops and set aside. In
remaining fat, cook potatoes, carrots and onions until lightly
browned, stirring occasionally, adding salad oil if necessary.
Return chops to Dutch oven. Arrange vegetables over and around
chops. Stir in tomatoes with there liquid and remaining
ingredients
except peas. Heat to boiling. Reduce heat to low. Cover and
simmer
45 minutes or until chops and potatoes are tender. Add peas and
heat
through.
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