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4 pork chops, 1-inch thick
1/2 c. water
1 Tbsp. flour
1 beef bouillon
2 fresh tomatoes, peeled and
1 medium onion, chopped
1 (6 oz.) can tomato paste
1 Tbsp. vinegar
1 Tbsp. chopped dill pickle
1/2 tsp. salt
1/4 tsp. pepper

Arrange chops in 9 x 13-inch microwave safe pan (meati-
est portion to outside); set aside. Measure water into 1-quart
measure. Stir in flour and bouillon. Add remaining ingredi-
ents. Pour sauce over chops. Cover with wax paper. Microwave
at 50% power (Medium) 25 to 35 minutes or until meat next to
bone has lost pink color. Turn chops after half of cooking

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