Pork Chop-Vegetable Skillet

• 4 pork loin chops (1/2-inch thick)
• 2 medium potatoes, peeled, halved and sliced
• 1 (16 oz.) can stewed tomatoes
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 1 Tbsp. parsley
• 1 tsp. beef bouillon granules
• 3/4 tsp. sage
• 1 medium zucchini, sliced
• 1 Tbsp. cold water
• 2 tsp. cornstarch

1. Spray a large skillet with Pam.
2. Brown chops on both sides in the skillet for 15 minutes.
3. Remove chops.
4. Drain off fat.
5. Place potatoes in skillet and top with meat.
6. Combine tomatoes, onion, celery, parsley, bouillon and sage, then pour over meat and potatoes.
7. Cover and cook over medium-low heat for 20 minutes.
8. Add zucchini.
9. Cover and cook about 10 minutes more or until tender. Remove meat and vegetables.
10. Keep warm.
11. Skim any fat from pan. Measure juices.
12. Add water to make 3/4 cup liquid; return to skillet.
13. Mix water and cornstarch.
14. Add to skillet.
15. Cook until thickened.
16. Spoon over meat and vegetables.

pork loin chops, potatoes, tomatoes, onion, celery, parsley, beef bouillon granules, sage, zucchini, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325954 (may not work)