Dutch Oven Pork Chops and Potatoes

• 4 pork loin chops, 1 inch thick
• 4 medium potatoes, cut into 1 inch slices
• 3 carrots, cut into 1/2 inch slices
• salad oil
• 1-16 oz. can tomatoes
• 1/2 cup water
• 1 tsp. chicken bouillon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. basil
• 10 ounce package of frozen peas (optional)

1. Brown pork chops in salad oil in 8 qt. dutch oven over medium high heat.
2. Remove pork chops to platter.
3. In oil remaining in pan, cook potatoes, carrots and onions until lightly browned, stirring occasionally; adding salad oil if necessary.
4. Return pork chops to pan, arranging the vegetables over and around the pork chops.
5. Stir in tomatoes with their liquid and remaining ingredi9ents except peas; heat to boiling.
6. Reduce heat to low; cover and simmer 45-50 minutes until pork and potatoes are tender.
7. Add frozen peas, if desired; heat through.

4 servings