Pork Chops Dinner - cooking recipe

Ingredients

12 pork chops
2 lb. potatoes, peeled and sliced (1 1/2-inch)
1 bag carrots, cut in half lengthwise
5 medium onions, quartered
1 large can tomatoes, quartered
parsley to taste
salt to taste
pepper to taste
flour

Preparation

Salt and pepper pork chops. Lightly dust with flour. Fry chops in a 4-quart Dutch oven. Layer vegetables, then chops alternately to top. Add tomatoes and juice; top with parsley. Cook at low temperature until carrots are fork-tender. Serves 6 to 7 people.