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Pork Chops Creole

4-6 pork chops, with fat trimmed
1 can tomato soup
1/4 c water
1 green pepper, sliced into rings
1 onion, sliced into rings


Brown both sides of pork chops in 1 T. oil; season with salt, pepper and garlic powder while cooking. Place pork chops in slow cooker. Pour any excess oil out of the skillet. Add tomato soup to pan drippings and dilute with 1/4 c water. Heat and stir to smooth. Pour soup over pork chops. Place slices of onion and green pepper on top of pork chops. Cover and cook on low 4 hours. Serve with Mahatma yellow rice.


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