Pork Chops a la Tomato
- 6 pork chops (either center or end cut)
- 1 can tomato soup
- 1 green bell pepper
- 1 medium Spanish onion
- Steamed white rice
Cut all the fat from the chops. Cut the fat in small chunks and throw into a skillet. Cook the fat until crispy and brown. This will leave enough grease in the skillet to cook the chops. Remove the cooked fat (commonly known in the South as cracklings). Salt the cracklings and eat them if you like. They are delicious but loaded with cholesterol.
Salt, pepper and flour the chops. Brown them quickly in the skillet in the crackling grease. After the chops are browned on both sides, remove them from the pan. Add about a level Tbs. of flour to the remaining grease to make a paste. Add a little water to make a gravy. Stir well and then pour in the can of tomato soup (undiluted). Stir some more. Put the chops back in the skillet and cover well with the tomato gravy. Cover the entire batch with bell pepper rings and onion rings. Spoon a little more of the tomato gravy over the pepper and onion. Cover the skillet with a lid or if you don't have one that fits, seal the skillet well with aluminum foil. Pop this into a moderate oven (350 degrees) and bake about 40 minutes. Serve over steaming rice.
Yield: 4 servings