ONE-POT DINNER

Ingredients

1/2 cup all-purposed flour
Salt and pepper to taste
6 pork chops
1 tablespoon oil
4-5 large potatoes, quartered
1 (16-ounce) can whole-kernel corn, drained
1 (14-ounce) can diced tomatoes, undrained
1 (16-ounce) package frozen butterbeans
2 cups sliced carrots
1 large onion, diced
1/2 cup chopped celery

Preparation

Combine flour, salt and pepper on a plate or wax paper. Dredge chops in flour mixture. Heat oil in a skillet over medium-high heat; add chops and lightly brown on both sides. Set aside. Place potatoes in a 4- to 5-quart Dutch oven. Layer corn, tomatoes, butterbeans, carrots, onion and celery in order over potatoes, lightly salting each layer. Place pork chops on top. Cover and bake at 350 degrees for 30 minutes; turn chops, cover and bake an additional 30 minutes. Makes 6 servings.