6 loin pork chops, 3/4 inch thick (about 2 lb.)
2 tbsp. olive or salad oil
1 c. chopped onion
1 clove garlic, crushed
1 can (1 lb., 1 oz.) Italian tomatoes, undrained
1 tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/8 tsp. pepper
1 lg. green pepper, cut into 6 wedges
1 can (4 oz.) button mushrooms, drained

1. Wipe chops with damp paper towels.

2. In hot oil in large skillet, brown chops well on both sides. Remove from skillet.

3. Drain all but 1 tablespoon of drippings from skillet. Add onion and garlic; saute until onion is tender, about 5 minutes. Add tomatoes, salt, oregano, basil and pepper; mix well, mashing tomatoes with fork.

4. Place pork chops in skillet. Arrange green pepper wedges, spoke fashion, between chops. Simmer, covered, 1 1/4 hours, or until chops are tender. Add mushrooms and simmer 5 minutes longer. Makes 6 servings.