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

 * 1) Trim some fat from chops.
 * 2) Place fat in Dutch-oven over medium heat; cook fat until light brown.
 * 3) Using spoon press and rub fat over bottom of Dutch-oven.
 * 4) Discard extra fat.
 * 5) Add chops and cook until browned on both sides.
 * 6) Remove chops and set aside.
 * 7) In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally.
 * 8) Add salad oil if necessary.
 * 9) Return chops to Dutch-oven.
 * 10) Arrange vegetables over and around chops.
 * 11) Stir in tomatoes with there liquid and remaining ingredients except peas.
 * 12) Heat to boiling.
 * 13) Reduce heat to low.
 * 14) Cover and simmer 45 minutes or until chops and potatoes are tender.
 * 15) Add peas and heat through.