6 pork chops dash of pepper 6 onion slices 6 green pepper rings 1 can Tomato Rice soup 1/2 can water 1/8 tsp. whole thyme
Brown chops on both sides and pour off drippings. Place chops back in skillet, sprinkle with pepper and put onion and green peeper on each chop. Sprinkle with thyme and pour soup and water over. Cover and cook over low heat about 45 minuites, until tender. Stir occasionally.
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