Put 1 can chicken noodle soup, 1 cup water, 1 green pepper, 1 onion, salt and pepper in pan. Simmer until soft. Bake one 9 inch pan of cornbread. Make as you do dressing, adding 4 stale bread slices. Pour liquid over dry ingredients, adding 2 teaspoons poultry seasoning. Put dressing into greased casserole. Arrange pork chops on top. Bake at 400 degrees for 45 minutes (covered). Take off top at last to brown.