DUTCH-OVEN PORK CHOPS AND POTATOES

4 pork loin chops
4 medium potatoes, cut into thin slices
3 carrots, cut in to thin slices
2 medium onions, thinly sliced
1 (16 ounce) can tomatoes
1/2 cup water
1 teaspoon instant chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1 (10 ounce) package 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. Arranging 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.

Serves 4
Source: Good Housekeeping magazine