Tomato Sauced Pork Chops
|Pork shoulder chops||4 (Cut 3/4 Inch Thick)|
|Onion||1 Medium, sliced|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Dried oregano leaves||1⁄2 Teaspoon, crushed|
|Green pepper||1⁄2 Medium, cut into strips|
Trim excess fat from chops; cook trimmings in skillet till 1 tablespoon fat accumulates. (Electric skillet 350°.)
Discard trimmings and brown the chops on both sides in hot fat.
Remove chops; cook onion and celery in same skillet till tender but not brown.
Drain off excess fat.
Stir in soup, corn, water, thyme, and oregano.
Add chops to sauce.
Cover and reduce heat (220°).
Simmer till tender, 40 to 50 minutes.
Add green pepper; cook 5 minutes more.
Serve sauce with chops.