4 to 6 pork chops (I use bone-in)
2 tbsp. olive oil
2 (15 oz.) cans stewed tomatoes (Hunts)
1 1/2 cups fresh or frozen okra
1 medium onion, chopped
2 cloves minced garlic (or substitute with 2 tsp. garlic powder)
1/4 cup sliced green olives
1/2 cup beef broth (Swanson)
salt and pepper, to taste

Preheat oven to 350°F.

Lightly brown pork chops with onion and garlic. Add rest of ingredients. Cover and simmer on top of stove or in oven for 45 minutes or until pork chops are nice and tender.

Serve with freshly steamed rice.

Submitted by: Theresa Byrne