- 6 loin chops
- 6 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
- Use an electric skillet or a very large frying pan (I use a Sauteuse or Saute pan about 12″ X 3″ high). Brown chops in pan on high. Lower heat to medium, cover and cook 15 minutes. Remove chops and drain off fat. Layer vegetables starting with potatoes; sprinkle each layer with salt. 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.
- Note: If you don’t care for Tabasco you can put a little less in. However, I would not omit it.
Use a nonstick skillet if you have one. It allows the potatoes to brown since they’re first in the pan, but does not stick to the pan.