4 thick pork chops
1 onion
1 bell pepper
1 can cream of tomato soup
1 can mushroom soup
1 c. water

Salt and pepper pork chops. Place in hot skillet and sear on both sides. Slice the onion and bell pepper in rings. Place on top of chops. Pour soups and water. Simmer for 1 1/2 hours.

First place winner 4-H blue ribbon.