Monterey Pork Chops
5-6 pork chops
1 (15 oz) can tomato soup
3/4 soup can of water
1 can diced chilies
1 cup shredded Jack cheese
Brown pork chops in a large skillet. Combine soup, water and chilies; pour over the top of chops. Cook covered on low heat for about 45 minutes or until meat is done in the center. Spread cheese over top and cook, uncovered, for another five minutes or until cheese is melted. Very good with rice or wide noodles.