1 1/2 lbs. lean pork chops, well trimmed
4 c. sliced potatoes
6 carrots, quartered
1 c. sliced onion
1/2 c. chopped pepper
2 cans low-sodium tomato soup
1/2 c. water

Brown pork chops in skillet without added fat. Drain off fat and remove chops from skillet. Layer potatoes, carrots, onions and green pepper in skillet and place pork chops on top. Combine soup and water, and pour over meat and vegetables. Cover and cook over medium heat 45 minutes or until tender. Makes 6 servings. One serving contains 311 calories and 8.8 grams of fat (2.6 saturated, 3.5 monounsaturated and 1.2 polyunsaturated).