No chopping, no browning, so good, so tender, so easy.
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
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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