Spicy Swiss Bliss Pork Chops (or Venison)

1 (10 ounce) can Ro-Tel tomatoes or any brand tomatoes and green chilies (omitted)
1 tablespoon cornstarch (omitted)
chopped fresh parsley (to garnish) (omitted)
1/4 teaspoon salt (omitted)
1 envelope onion soup mix
1 (14 1/2 ounce) can diced tomatoes (diced tomatoes with onion & garlic)
1/2 large green bell pepper (1/4 green and 1/4 orange)
1 tablespoon butter
1 tablespoon A-1 Steak Sauce or steak sauce
pepper, to taste
2 lbs venison, cut into 1 inch thick chunks or pork chops (3 pork chops)
Instructions
1. Line a 13X9 inch casserole dish with foil- this foil has to be large enough to fold over and seal tightly
after the food is arranged in the dish.
2. Preheat oven to 350 F. (275 for pork chops)
3. Spread center of foil with margarine. (dropped in little bits across the bottom, 3 bits under each chop)
4. Cut steak into serving portions and arrange, slightly overlapping on foil. (3 chops, side by side)
Combined diced tomatoes, steak sauce, soup mix, diced peppers, black pepper, and several dashes of salt free garlic and herb mix instead of steps 5 & 6
5. Sprinkle with onion soup mix, green pepper, tomatoes and seasonings.
6. Mix the Steak Sauce with the reserved tomato juice and cornstarch.
7. Pour over meat and vegetables.
8. Bring foil up over and double fold edges to seal tightly.
9. Bake 2 hours. (or until fork tender then uncover and bake for 15 more minutes)
10. Roll back foil and sprinkle with chopped fresh parsley. (Roll back foil, serve, eat)

before cooking

after cooking

From Family Oven