6 loin pork chops (boneless)
1 c. chopped onions
1 (1 lb. 12 oz.) can Italian tomatoes, undrained
1/2 tsp. dried oregano leaves
1 lg. green pepper
1 (4 oz.) can button mushrooms, drained
2 tbsp. olive oil
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. dried basil leaves
1/8 tsp. pepper

Wipe chops with damp paper towels.

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

Drain all but 1 tablespoon 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.

Place pork chops in skillet, add green pepper, cut in pieces. Simmer, covered 1 1/4 hours or until chops are tender. Add mushrooms, and simmer 5 minutes longer.