"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
6 lean pork chops. Salt & pepper 10 oz tomato juice 3 medium potatoes (cut in fourths) 6 wedges cabbages 6 carrots
Season pork chops Brown lightly in Pam. Add vegetables. Season with extra salt. Pour tomato sauce over and cover. Cook until vegetables are tender; about 30 min. Add additional juice during cooking if needed. There should be very little juice when ready to serve.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.