Prep 15m Cook 1h 10m Ready in 1h 25m 6 Servings
Procedure:
Ingredients
- 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 ounces) can dice 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 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 ounces) can dice 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
Directions
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
- Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent about 5 minutes.
- Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the centre, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.
Notes: Better not to add the green pepper wedges until your chops are, otherwise, they will turn to mush.
