Ernest Borgnines Pork Chops Ala 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 (commonlly 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
tablespoon 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 dont have one that fits, seal
the skillet well with aluminum foil. Pop this into a moderate oven (350) and
bake about 40 minutes. Serve over steaming rice. Serves 4