Chili Pork Chops

Adapted from a 1974 Campbell's Soup recipe brochure

• 6 pork chops, about 1 1/2 pounds
• salt and pepper
• 1 can (10 3/4 ounces) condensed tomato soup
• 1 can (15 ounces) pinto beans or kidney beans
• 1/2 cup sliced onion
• 1 tablespoon chili powder
• 1 large clove garlic, minced
• 6 green pepper rings
• hot cooked rice

In a large skillet, brown pork chops, using a little oil if necessary. Pour off excess fat then season with salt and pepper. Add tomato soup, beans, onion, chili powder, and garlic. Cover and cook over low heat for 15 minutes. Top each pork chop with a green pepper ring. Cover and cook 15 minutes longer, or until pork chops are done. Stir occasionally. Serve with hot cooked rice.
Serves 4 to 6.