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Place all ingredients except meat in a large non-stick skillet with a tight-fitting lid. Turn the heat on high and cook just until the bouillon cubes are dissolved. Stir.
Add the pork chops and bury them in the liquid. Cover, bring to a boil, reduce heat and simmer 1 hour or until tender. (If meat is layered, rearrange once during cooking, placing the upper meat on the bottom.)
| Servings: | 2 to 6 |
| Time: | 10 Minutes Preparation Time 60 Minutes Cooking Time |
By Amuck from Fairview Heights, IL
By
05/08/2009
The recipe sounds good and I'd like to try it, but please indicate the SIZE of cans of stewed and diced tomatoes. 8 ounce, 16 ounce, 32 ounce or does the amount used change depending on how many pork chops you are doing? I"m a guy and a retired computer geek so I really need explicit instructions (grin).
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