| VEGETABLE PORK SKILLET |
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Serves 41 tablespoon CRISCO Oil 4 (4 ounces each) lean, boneless, center-cut pork loin chops, 1/2-inch thick 2 medium onions, thinly sliced and separated into rings 1 can (14-1/2 ounces) whole tomatoes, undrained 3/4 cup water 2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon celery seed 1/4 teaspoon pepper 1/4 teaspoon garlic powder 3 medium unpeeled potatoes, chopped 1 package (9 ounces) frozen cut green beans Heat oil in large skillet on medium heat. Add meat. Cook until browned on both sides. Remove from skillet. Add onions to skillet. Cook and stir until tender. Add tomatoes, water, paprika, salt, celery seed, pepper and garlic powder. Bring to a boil. Return meat to skillet. Reduce heat to low. Cover. Simmer 15 minutes. Add potatoes. Cover. Simmer 15 minutes. Add beans. Cover. Simmer 5 to 7 minutes or until potatoes and beans are tender. |
