8 center cut pork chops
1/4 tsp. pepper
1 clove garlic
1/2 tsp. sage
1 can mushrooms
2 green peppers
2 tbsp. lemon juice
2 tsp. seasoned salt
2 tbsp. salad oil
3 (8 oz.) cans tomato sauce
2 med. onions
1 bay leaf

Brown chops and mushrooms well, draining off fat as it collects. Place in large roasting pan or casserole. Arrange mushrooms around the chops. In a clean large skillet, saute in oil the onions, garlic, and green pepper strips until golden; add tomato sauce, seasoned salt and pepper, bay leaf, lemon juice and sage; simmer, covered, until vegetables are almost fork tender. Pour over chops and mushrooms, covering all. Bake, covered, for about 1 hour, or until pork chops are tender.