This recipe is from the New American Cookbook, published in 1941. It is a different take on smothered pork chops, which today focuses on cream soups or thick gravies. This one uses tomato juice and vegetables, and uses very little fat. Great for those watching their carbohydrate or calorie intake.
Wipe meat with a cold, damp cloth. Put the chops in a large covered skillet and cover the top of the meat with the lemon, onion, and green pepper rings. Pour the tomato juice over all and dot with the butter or oil.
Cover and cook on top of the stove (medium-low heat is probably indicated here) for 1 1/2 hours or until done. Lift chops onto a hot platter, being careful to keep the rings in place, and serve.