Pork Chops Italiano
Ingredients
- 1 teaspoon olive oil
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 6 (¾-inch thick) bone-in pork loin chops
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 1 (14.5 ounce) can diced Italian tomatoes, undrained
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water (Optional)
- 6 large green or red bell pepper slices
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Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- 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 F (63 degrees C).
- 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.
- Serve and enjoy!
Source
Original recipe: View Original