6 (1/2" thick) pork chops (2 1/4 lbs.)
1 (10 3/4 oz.) can mushroom soup (golden)
1/2 tsp. rubbed sage
1/4 c. water
1 c. sliced carrots
1/2 c. chopped onion
1 med. green pepper, cut in strips

Brown pork chops in large skillet; remove and drain. Combine soup, water, and sage in skillet; add carrots and onions. Arrange pork chops over soup mixture. Cover and simmer over medium heat 15 minutes, stirring and re- arranging pork chops once. Add green peppers; cover and cook an additional 10 minutes. Serve over rice.