2 pounds lean pork, cut in 1-inch cubes
2 tablespoons salt
1 tablespoon pepper
2 tablespoons sugar (Splenda)
2 (16 oz. cans) English peas, drained
4 tablespoons flour
2 tablespoons bread crumbs
1 mushroom soup, can
3 tablespoons butter
1 potato chips, medium bag

Put pork in covered pan with just enough water to cover. 

• Add salt, pepper and sugar; cook until tender. 

Mix together peas, flour, bread crumbs, soup and butter. 

1. Drain pork; add to soup mixture.

2. Pour into large, oiled casserole dish.

3. Bake at 350° F until thick and bubbly. 

4. Just before serving, crush chips and spread over top. 

5. Put back in oven and repeat.