4 shoulder pork chops
2 tomatoes, sliced
2 tbsp. green pepper, chopped
2 onions, sliced
1 tsp. salt
1 c. hot water

Sear chops on both sides in hot skillet. Place in large, shallow casserole; arrange a few slices of onion and tomatoes on each chop. Sprinkle chopped green pepper. Put salt and water in skillet and heat, making a brown gravy. Pour over chops. Bake at 350 degrees about 1 1/4 hours until done.