2 tbsp. oil
4 pork chops (med. thickness)
1 green pepper, cut into strips
2 tbsp. flour
1 can (10 1/2 oz.) condensed onion soup
2 tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. salt
2 med. tomatoes, cut in wedges

Heat oil in large skillet. Add chops and brown well on both sides; remove and set aside. Add green pepper, saute for 3 minutes, remove and set aside. Stir in flour, cook and stir for 1 minute. Blend in next 4 ingredients. Bring to boiling point. Return chops to skillet and spoon sauce on top. Cover and simmer until chops are tender; about 1 hour. Stir in tomatoes and sauteed green pepper. Cover and simmer 5 minutes longer. Serve over rice. Serves 4.