Main Dishes, Pork Mutton Veal

Carol Taylor's Spanish Pork Chops

  • 2 pounds Pork chops
  • 2 Pepper, green
  • 2 medium Onions
  • 1 or 2 cans Tomato Soup

    • Preheat oven to 350°, have ready 2 pounds pork chops, cut thin and with most of fat cut off. Layer pork chops on bottom of pan and add onions cut in thin slices over top of chops. Add green peppercut into thin rings. Add 1 to 2 cans of undiluted tomato soup depending on howmany pork chops you used. Spread over the pork chop mixture and bake for 1 hour or until tender.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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