Tijuana Pork Chops - cooking recipe

Ingredients

6 pork chops (2 lb.)
1 can cream of celery soup
1/2 tsp. chili powder
1/8 tsp. garlic salt
1 c. canned chickpeas
1 c. green pepper squares (1-inch)

Preparation

In skillet brown chops (use shortening, if necessary).
Pour off fat.
Add soup, chili and garlic salt.
Cover.
Simmer 15 minutes.
Add peas and pepper.
Cook 15 minutes more or until done. Stir occasionally.
Makes 4 servings.