Cathy's "Baked" Chops and Veggies

Cathy's Chops and Veggies are presented

Yum. Look at how tender and moist this meal turns out. Easy to prepare after a long day, and one has a bit of control of the dirty dishes situation. I think this meal is delicious so asked for the prep instructions. Got the whole recipe. Yaaaay!

Ingredients:
• four pork loin or rib chops, sliced one-inch thick (about one-and-a-half pounds)
• one-quarter cup of Progresso beef flavored broth or chicken flavored broth
• four potatoes, cut into fourths
• four carrots, cut into one-inch pieces
• four medium white onions, cut into fourths
• two teaspoons of salt
• one-quarter teaspoon of pepper
• chopped fresh parsley (if desired)

Method:
1. Trim excess fat from meat.
2. Spray 12-inch nonstick skillet with cooking spray and heat over medium-high heat.
3. Brown the pork in the skillet about five minutes, turning once, until brown.
4. Add the broth, prepared potatoes, carrots and onions to the skillet.
5. Sprinkle with salt and pepper... heat the mixture to boiling. Reduce the heat, cover, and simmer the meal about thirty minutes, and bake the meal until the vegetables are tender and the meat is slightly pink when cut near bone. Sprinkle with parsley.