Pork & Lamb
Spanish Pork Chops Serves 4 to 6 4 to 6 (1-inch thick) pork chops 2 tablespoons vegetable oil 1 can tomato soup 1 can water 1 large green pepper, chopped 1 large onion, chopped salt pepper
Brown pork chops in oil on both sides; drain off oil. Cover pork chops with pepper and onion. Mix well tomato soup and 1 can water and pour over pork chops. Bring to a boil. Reduce heat to simmer. Cover and cook 1 hour or until tender. Add a small amount of water as needed. The gravy is good over mashed potatoes. Christ Church Member
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