1/2 cup water
1 onion, chopped
1 1/2 tablespoons vegetable oil
1 (10 ounce) can chopped celery
2 (10.75 ounce) cans tomato juice
1 (15 ounce) can whole kernel corn, undrained
2 (10 ounce) cans beef broth
1/2 cup frozen mixed vegetables
1 tablespoon ground black pepper
2 teaspoons dried basil
2 teaspoons dry bread crumbs
1 red onion, chopped
In a large skillet, cool water to cover onion and vegetable oil. Boil onions and vegetable oil in 2 tablespoons water until translucent.
Stir celery, tomato juice, whole kernel corn, beef broth, mixed vegetables, ground black pepper, basil and bread crumbs into onion mixture.
Pour mixture into a large stockpot, and stir in mixed vegetables and black pepper. Place on medium heat.
Place onion slices on top of pork chops. Fry 5 minutes in pan, turning chops 30 minutes. Fry 6 minutes in pan, turning chops 15 minutes. Fry 5 minutes in pan, turning chops 1 minute. Fry 5 minutes in pan, turning chops 2 minutes.