1 tbsp. oil
4 - 8 boneless pork chops
2 med. green peppers
1 med. onion
1/2 lb. mushrooms
8 oz. bottle French dressing
1/4 c. water
1/2 tsp. sugar
1/8 tsp. pepper

In a skillet over medium heat, cook chops in the hot oil (you might need more oil) until browned; remove to plate. Meanwhile, cut green peppers into strips, chop onion and cut mushrooms in half. In drippings remaining in skillet, cook vegetables until tender crisp. Return chops to pan. Stir in French dressing and remaining ingredients; heat to boiling then reduce heat to low. Cover and simmer about 1 hour until chops are fork tender.