4 pork chops, cut about 1/2" thick (about 1 1/4 lb.)
1 tbsp. cooking oil
2 med. onions, thinly sliced & separated into rings
1 lb. can tomatoes, cut up
3/4 c. water
2 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. caraway seed
3 med. potatoes, sliced
1 sm. green pepper, cut into strips

Trim fat from pork chops. In a 12 inch skillet cook chops over medium-high heat in hot oil 4-5 minutes per side or until brown. Remove from skillet. Add onions; cook 3-5 minutes or until tender. Drain off fat, if necessary.

Add undrained tomatoes, water, paprika, garlic salt and caraway seed. Return chops to skillet. Bring to boiling; reduce heat. Cover and simmer. Add potatoes and green pepper about 20-30 minutes before pork chops are done. Continue to simmer. Makes 4 servings.