When I’m short on time, I turn to this recipe. I can get it ready to pop in the oven in just a few minutes and yet it’s elegant enough to serve company.
8 pork chops
1 T. margarine
1 green pepper, chopped
1 onion, chopped
10-3/4 oz. can cream of mushroom soup
16-oz. container sour cream
In a skillet over medium heat, brown chops in margarine. Arrange chops in an ungreased 13"x9" baking pan. Mix remaining ingredients and pour over chops. Bake at 300 degrees for one hour. Makes 8 servings.
Put those clean, empty coffee cans to use as porch lanterns. Remove the labels and fill each can with water and freeze. Steady a frozen can on a bag of rice, then create a design by punching holes with an awl and hammer. Defrost and dry cans and paint exterior with oil-based enamel.