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Spanish Style Pork Chops
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  • 4 rib pork chops
  • 1 tbsp (15 ml) cooking oil
  • 1 medium onion, sliced thin
  • Salt
  • Pepper
  • 1 15-1/2 oz (434 grm). can Sloppy Joe Sandwich Sauce
  • 1/3 cup (80 ml) beef bouillon
  • 2 tbsp (30 ml) flour
  • 1/2 cup (125 ml) sliced pimiento stuffed olives
  • Trim excess fat from meat.
  • In large skillet, brown chops well in hot oil; drain off fat.
  • Return chops to skillet, season with salt and pepper.
  • Cover with onions.
  • Combine sandwich sauce, bouillon and flour; pour over chops.
  • Add olives.
  • Cover and simmer 1 1/2 hours or until meat is tender.

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