Dutch-Oven Pork Chops and Potatoes

Contributed by Bob Dowhy at World Recipes Y-Group
* from Good Housekeeping
* Serves 4.
== Ingredients ==
* 4 pork loin chops
* 4 medium potatoes cut in to thin slices
* 3 carrots cut in to thin slices
* 2 medium onions thinly sliced
* 1 x 16 ounce can tomatoes
* ½ cup water
* 1 teaspoon instant chicken bouillon
* ½ teaspoon salt
* ¼ teaspoon pepper
* ¼ teaspoon basil
* 1 x 10 ounce package frozen peas
== Directions ==
# 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.
# Add 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.
Category:Basil Recipes
Category:Carrot Recipes
Category:Chicken Recipes
Category:Pea Recipes
Category:Pork loin chop Recipes
Category:Potato Recipes
Category:World Recipes