PORK CHOP DINNER
6 pork chops
1 can corn or peas
¼ tsp. pepper
1/3 cup water
3 carrots (cut into 1-in chunks)
3 potatoes, peeled and sliced thin
2 onions, sliced thin
1 can tomato soup
½ tsp. salt
2 cloves fresh garlic
Preheat over to 350°F.
In a large frying pan, brown pork chops on both sides.
Remove from heat and arrange in a deep oven-proof casserole or baking dish.
Place vegetables over pork chops.
Spoon tomato soup over vegetables.
Pour water over the top and sprinkle with salt and pepper.
Bake uncovered for 35 to 45 minutes or until done