4 pork chops, butterflied
1 tbsp. salad oil
2 med. green peppers, cut into strips
1 med. onion, chopped
1/2 lb. mushrooms, cut in half
1 tomato, chopped
1 (8 oz.) bottle Catalina salad dressing
1/4 c. water
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper

In 12" skillet over medium heat, cook pork in hot until brown. Remove from skillet. In drippings remaining in skillet, cook vegetables until crisp. Return pork to skillet. Stir in dressing and remaining ingredients, except tomato. Heat until boiling. Reduce heat to low and cover. Simmer for 45 minutes to 1 hour until chops are fork-tender. Add tomato, heat and serve.