Pork Chop Skillet Dinner

• 4 each Pork Chops, about 1/2" Thick
• 2 tablespoons Oil
• 1 each Medium onion, chopped
• 2 teaspoons Caraway Seed
• 1 Beef Bouillon Cube
• 1/2 cup Water
• 2 tablespoons Sherry, Optional
• 16 ounces frozen broccoli and cauliflower mixture

Brown pork chops on both sides in hot oil. Add onion and caraway seed and cook until onion is tender but not brown. Add bouillon cube, water and sherry. Bring to a boil; reduce heat, cover and simmer 15 minutes. Stir in vegetables, cover and simmer 5 minutes longer or until vegetables are heated through.
Serves 4.