Servings: 11 pints

7.5 pounds boneless pork chops. Only trim fat if you really want to. 7.5 pounds boneless pork chops. Only trim fat if you really want to.
.4 cups dried thyme .4 cups dried thyme
6.6 cups ketchup (thick stuff, not runny stuff) 6.6 cups ketchup (thick stuff, not runny stuff)

Cut each pork chop into three or four roughly equal bits.  Pack into jars so they are just over ⅔ full. Add ½ tsp of thyme to each jar.  Top with ketchup (about ⅔ cups per pint) leaving 1 inch headspace.
Basically ⅔ full of pork, ⅓ full with ketchup, thyme (½ tsp for pints, 1 tsp for quarts) in-between.
Can at 11 pounds, 75 for pints and 90 for quarts. Once out of the canner and lids are sealed and tight then you may want to give them a little shake if the ketchup is still on top.

Serve with mashed potatoes.  One pint will feed two people with the mashed potatoes. One quart and mashed potatoes will feed a teenager.  Serve with mashed potatoes.  One pint will feed two people with the mashed potatoes. One quart and mashed potatoes will feed a teenager.