• 6 boneless pork chops
• 2 Tbs. vegetable oil
• 2 cans cream of mushroom soup
• 2/3 C. water
• 1 C. chopped plum tomatoes
• 1 1/2 Tbs. dried parsley flakes
• 2 tsp. dried basil
• 1-2 Tbs. butter or margarine
• Egg noodles or rice, cooked

Brown chops in skillet in oil. Combine tomato, soup, water and seasonings and add to browned chops. Cover and simmer about 15 minutes, or until chops are done. Stir in butter or margarine prior to serving. Serve over noodles or rice.

Yield: 4-6 servings