• 1 teaspoon olive oil
  • 2 cups sliced mushrooms
  • 2 tablespoons olive oil
  • 6 (3/4 inch thick) pork loin chops
  • 2 cloves garlic, crushed
  • 1 cup chopped onion
  • 1 (14.5 ounce) can diced Italian tomatoes, undrained
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water, if necessary
  • 1 large green bell pepper, cut in 6 pieces

  1. Heat one teaspoon olive oil in a skillet over medium heat. Stir in mushrooms, cook and stir till mushrooms are tender, five to seven minutes. move the mushrooms to a bowl and set on the side.
  2. Heat the left over two tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, seven to ten minutes. Place the pork chops on a plate, then drain all but one tablespoon of drippings from the skillet. Stir in the garlic and onion, cook and stir till the onion softened and turned translucent, about five minutes.
  3. Pour in the tomatoes, then season with basil, oregano, salt, and pepper. move the pork chops back to the skillet, cover and simmer till the pork chops are tender and not pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper over the pork, then add the reserved mushrooms. Continue to simmer till the bell pepper is tender, five to ten minutes.