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Published: Tuesday, 8/28/2001

Pork Chop Skillet

6 pork chops, boneless preferred

1 28-ounce can seasoned diced tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 tablespoons Worcestershire sauce

6 carrots, peeled and cut up

6 potatoes, peeled and sliced

In large skillet, brown pork chops. Add remaining ingredients and simmer until vegetables are done, approximately 20 minutes. To serve, cut boneless pork chops in half or thirds. Serve bone-in pork chops whole.

Yield: 6 servings

Source: Barbara Hirzel, Hirzel Canning Co.

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