Dutch Oven Pork Chops

• 6 pork chops, 1/2-inch thick
• 4 medium potatoes, cut into 1/2-inch slices
• 2 medium onions, thinly sliced
• 4 carrots, sliced 1/2-inch
• 1 (16 oz.) can tomatoes
• 1/2 c. water
• 1 tsp. chicken bouillon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. basil
• 1 (10 oz.) pkg. frozen peas (if desired)

1. Cook chops over medium heat until brown on both sides.
2. Remove chops to platter.
3. Cook potatoes, carrots and onions until lightly brown, adding oil if necessary.
4. Arrange the vegetables over and around the pork chops.
5. Stir in tomatoes with liquid and remaining ingredients, except peas.
6. Heat to boiling; reduce heat to low and cover and simmer 45 to 50 minutes.
7. Add frozen peas.
8. Heat through.

pork chops, potatoes, onions, carrots, tomatoes, water, chicken bouillon, salt, pepper, basil, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869687 (may not work)