CLAUDINE'S TOMATO SOUP PORK CHOPS
I got the idea for this recipe many years ago from a Campbell's® Tomato soup can label. I adapted it over the years and came up with this recipe. It's one of my husbands favorite meals. I serve it with Goya® Yellow Spanish Style rice.
Provided by Claudine Bratcher
Categories Pork
Number Of Ingredients 7
Steps:
- 1. Slice onion into rounds, then slice the rounds in half. Remove the seeds and pith from the green bell pepper. Cut and slice or chop the bell pepper. Season both sides of the chops with lemon pepper seasoning.
- 2. Pour the tomato soup in a bowl and stir in 1 1/2 cans of water (using the soup can). Then stir in the pork gravy mix.
- 3. In a skillet, put a little vegetable oil or spray with cooking spray. When pan is hot, put the seasoned chops in and brown on both sides. Remove the chops and drain off any excess fat and/or oil.
- 4. Put the chops back into the pan, then put the onion and bell pepper over the chops. Pour the tomato soup/pork gravy mixture over the top. Cover and bring to a boil, turn the heat down, loosely cover and let cook until the chops are done. About 20 to 25 minutes.
- 5. We like this served over Goya® Yellow Spanish Style rice.
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