6 loin pork chops
4 c. pared, sliced potatoes
6 carrots, scraped and quartered lengthwise
1 c. sliced onion
2/3 c. coarsely diced green pepper
2 tsp. salt
1 can tomato soup plus 1/2 c. water
1/4 tsp. Tabasco

Brown pork chops in skillet. Cover, cook over low heat for 15 minutes. Remove chops, spoon off fat. Starting with the potatoes, put vegetables in layers in the skillet; sprinkle each layer with part of the salt. Place the pork chips on top; sprinkle with the remaining salt. Combine the tomato soup, water, and Tabasco and pour over the meat and vegetables. Cover. Cook over medium heat for 45 minutes or until tender. Serves 6.