taking me back

i'm not a big pork fan, but it was on sale for CHEEEEAP, so i bought a couple packs of these thick pork cuts. i decided to try and make something my mom made growing up. it was basically onions, green peppers, and campbell's tomato and rice soup over pork chops. i have a problem with campbell's soup. sooooo much MSG. so i made some changes. here goes.
saute green pepper slices and onion slices in a pan in some oil. transfer them to a plate once the pan has some good veggie juices brewin' in it. while they are sauteing, shake some nutmeg ontop of the pork chops. i think this would work well with chicken and a little curry flavor as well, but let's get on with the cooking- ok? brown the pork in the pan on both sides over medium heat. open the tomato soup(i used wolfgang puck's creamy tomato soup). empty into bowl. pour wine into can until half full. swirl and empty into bowl again. mix tomato and wine. put pork into a shallow casserole dish. layer the onions and peppers on top. then pour tomato wine mixture on top of everything. cover with foil and bake at 375 until meat is done. you might want to use a meat thermometer. i just baked for awhile and then turned the oven off and left it in there for an hour or two.
serve with rice. super yum. the kids always ask for seconds.
edited to add that i thought wolfgang's tomato soup was greasy. i'm hunting for something else- that or a good creamy tomato soup recipe. and on my hunt i wouldn't mind finding a soy free, msg free ranch salad dressing recipe if that's not too much to ask.