2 tbsp. shortening
4 pork chops
4 med. potatoes, pared & sliced
1 med. onion, sliced
1 env. dry beef mushroom soup
1 can mushrooms
1 green pepper
1 1/2 c. water

Preheat oven to 350 degrees. In large skillet melt shortening and brown pork chops. Drain on paper towels. In buttered 2 quart oblong dish, arrange potatoes, onions and chops. Top with mushrooms and pepper. In a small bowl combine dry soup mix and water; pour over vegetables and meat. Cover with foil and bake 1 hour or until potatoes and chops are tender. Serves 4.