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Categories:Viewed: 10 - Published at: 5 years ago
Ingredients
- 12 pork chops
- 2 lb. potatoes, peeled and sliced (1 1/2-inch)
- 1 bag carrots, cut in half lengthwise
- 5 medium onions, quartered
- 1 large can tomatoes, quartered
- parsley to taste
- salt to taste
- pepper to taste
- flour
Method
- Salt and pepper pork chops. Lightly dust with flour. Fry chops in a 4-quart Dutch oven. Layer vegetables, then chops alternately to top. Add tomatoes and juice; top with parsley. Cook at low temperature until carrots are fork-tender. Serves 6 to 7 people.
