Trim some fat from chops.
Place fat in dutch-oven over medium heat; cook fat until light brown. Using spoon press and rub fat over bottom of dutch oven. Discard extra fat.
Add chops and and cook until browned on both sides. Remove chops and set aside.
In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally. Add salad oil if necessary.
Return chops to dutch oven, arranging vegetables over and around chops. Stir in tomatoes with the liquid, water, chicken bouillon, salt, pepper, and basil.
Heat to boiling. Reduce heat to low. Cover and simmer 45 minutes or until chops and potatoes are tender.
Add peas and heat.