6 loin chops
4 c. sliced potatoes
6 carrots, quartered
1 c. sliced onions
2/3 c. coarsely diced green peppers
1 tsp. salt (optional)
1 can tomato soup
1/2 c. water
1/4 tsp. Tabasco

Brown chops in skillet. Cover and cook 15 minutes. Remove chops and drain off fat. Layer vegetables; sprinkle each layer with salt if using. Place chops on top. Combine soup, water, and Tabasco. Pour over meat and vegetables. Cover and cook over medium heat 45 minutes or until tender. Serves 6.

I use an electric skillet and serve out of that.