6 pork chops (about 2 lb.)
1 can mushroom soup
1 c. carrots, thinly sliced
1/2 c. chopped onion
Generous dash of sage
1 sm. green pepper, cut in strips

In a skillet, brown chops (use oil if necessary). Pour off fat. Stir in soup, 1/4 cup water, carrots, onion and rubbed sage. Cover; simmer until nearly tender. Add green pepper, cook 15 minutes more or until done. Stir occasionally. Use crock pot if it is more convenient. It works very well on simmer.