| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 6 |
|
Pork chops |
| 1/2 |
|
Onion, sliced |
| 1/2 |
|
Green bell pepper, sliced |
| 1 |
cn |
Tomato soup |
| 2/3 |
cn |
Water (as measured from the tomato soup can) |
|
|
Spaghetti |
INSTRUCTIONS
Brown the pork chops in a skillet, then drain off fat. Put the meat
back in the skillet. Add the soup, water, onion and bell pepper.
Simmer over low heat for about an hour. Cook the spaghetti according
to directions on the package and serve on a platter. When ready to
serve, remove the pork chops from the skillet. Pour the sauce over
the spaghetti.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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