Southern Living NOVEMBER 2000
Sprinkle pork with salt and pepper.
Cook pork chops in a lightly greased large nonstick skillet over medium-high heat 3 minutes on each side or until browned. Remove pork chops from skillet, and set aside.
Prepare scalloped potatoes (do not cook) in skillet according to package directions for the stove top. Stir in diced pimiento, and bring to a boil, stirring occasionally. Top with pork chops. Cover, reduce heat, and simmer 20 minutes. Uncover and cook 5 more minutes or until potatoes are tender.
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