4 thick loin pork chops, 1 1/2 lbs.
1 tbsp. olive oil
1 med. onion, slivered
1 clove garlic, minced
1 c. (8 oz. can) tomato sauce
Salt & pepper
2 sweet Italian sausages
1/4 lb. mushrooms, sliced
1/4 c. dry red wine or broth
1/2 tsp. Italian herb seasoning

Sprinkle pork chops with salt and pepper. Brown well on all sides in oil in a large frying pan. Remove chops from pan and reserve. Pour off and discard all but 1 tablespoon of the pan dripping. Remove casings from sausages and crumble meat into same pan. Mix in onion and mushrooms. Cook, stirring until onions and sausage brown lightly. Mix in garlic. Return pork chops to pan, spooning sausage mixture over them. Pour in wine or broth and tomato sauce. Sprinkle with herbs. Bring to boiling. Cover, reduce heat, and simmer until pork chops are tender, 35 to 40 minutes. Serve chops with sauce spooned over.