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4 medium potatoes
2 medium onions, chopped
2 Tbsp. butter
4 center-cut pork chops
salt and pepper to taste
2 Tbsp. vinegar
1/2 c. water

Peel potatoes and cut into quarters. Cook in boiling water
to cover in saucepan for 1 1/2 minutes; drain. Saute onions in
butter in large skillet; remove with slotted spoon. Sprinkle pork
chops on both sides with salt and pepper. Brown on both sides in
drippings in skillet. Add onions.

Arrange potatoes around pork chops. Add vinegar and water.
Simmer, covered, for 20 to 30 minutes or until pork chops are
tender, turning potatoes once to brown evenly. Serve with crisp
salad. May substitute white wine for water, if preferred. Yields
4 servings.

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