Ingredients

1 tsp olive oil
2 cups sliced mushrooms
2 Tbs olive oil
6 (¾” thick) bone-in pork loin chops
1 cup chopped onion
2 cloves garlic, crushed
1 (14.5 oz) can diced Italian tomatoes, undrained
1 tsp dried basil
½ tsp dried oregano
½ tsp salt
¼ tsp ground black pepper
½ cup water (optional)
6 large green or red bell pepper slices

Directions

• Step 1: Heat 1 teaspoon oil in a skillet over medium heat. Stir in mushrooms; cook and stir until tender, 5 to 7 minutes. Transfer to a bowl and set aside until needed.
• Step 2: Heat 2 tablespoons oil in the skillet over medium heat. Add pork chops and cook until browned, 3 ½ to 5 minutes per side; transfer to a plate. Drain all but 1 tablespoon drippings from the skillet.
• Step 3: Add onion and garlic to the skillet; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, basil, oregano, salt, and pepper.
• Step 4: Add pork chops and simmer until tender and no longer pink in the center, about 45 minutes, adding water if mixture becomes too dry. An instant-read thermometer inserted into the center of each pork chop should read at least 145 degrees.
• Step 5: Place a bell pepper slice on top of each pork chop. Add reserved mushrooms and continue to simmer until peppers are tender, 5 to 10 minutes.