4 thick pork loin chops
Pepper and salt to taste
1 tbsp canola oil
2 sweet Italian sausages
1 medium onion, sliced
1/4 lb mushrooms, sliced
1 minced garlic clove
1/4 cup beef broth
1 (8 oz can) tomato sauce
1/2 tsp Italian herb seasoning

Sprinkle chops with salt and pepper. In skillet over med heat, add oil, brown chops on both sides. Remove chops from pan, reserve.

Pour off and discard all but 1 tablespoon of pan drippings. Remove casings from sausages, crumble meat into same skillet. Mix in onions and mushrooms.

Cook, stirring until onion and sausage brown lightly. Mix in garlic. Return chops to pan. Spoon sausage mix over chops.

Pour in broth and tomato sauce. Sprinkle with herbs. Bring to boil, cover, reduce heat, simmer until chops are tender, 35-40 minutes. Serve chops with sauce spooned over them.

Good served with pasta.

Submitted by: Sherry Monfils