4 1/2" pork chops
4 med. potatoes
1 med. onion
1 lg. green pepper
1 lg. tomato
1 tbsp. olive oil
1 tbsp. butter
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. oregano
2 tsp. lemon juice

Peel potatoes, cut in 1/4 inch thick, crosswise slices. Slice onion lengthwise. Core and quarter green pepper. Cut tomato into wedges. Heat oil and butter in 10 inch skillet with cover over medium heat. Brown chops on one side. Turn, arrange potatoes and onion around top of chops. Sprinkle with salt, pepper, oregano and lemon juice; cover. Cook over low 30 minutes. Add peppers; cook 5 minutes. Garnish with tomato wedges. Serves 4.