4 pork chops
2 tbsp. flour
2 tbsp. oil
1 green pepper, cut into strips
1 sweet red pepper, cut into strips
1/2 lb. mushrooms, sliced
1 lg. onion, diced
1/8 tsp. garlic salt
1 (16 oz.) can tomatoes
1/2 tsp. sugar
1/4 tsp. dried red pepper
1/4 tsp. oregano

Coat chops with flour. In skillet, in hot oil, brown chops. Remove to shallow 2 1/2 quart casserole. In drippings in skillet, cook peppers, mushrooms, onion and garlic salt until heated through. Add rest of ingredients. Spoon over chops. Cover and bake at 375 degrees for 70 minutes. Serve over hot rice.