1 pork loin or rib chops, 1/2 to 3/4 inch thick
Salt and pepper
Dish of scalloped potatoes
2 tbsp. chopped pimiento

Trim excess fat from chops; grease 10 inch skillet with fat. Brown chops on both sides; season with salt and pepper. Remove chops from skillet. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in pimiento and amounts of water and milk called for on dish. Heat to boiling, stirring occasionally. Reduce heat; place pork chops on top. Cover; simmer 30 to 35 minutes or until potatoes are tender. 4 servings.