4 thick loin pork chops
Pepper & salt
1 tbsp. olive oil
2 sweet Italian sausages
1 med. onion, slivered
1/4 lb. mushrooms, sliced
1 clove garlic, minced or pressed
1/4 c. dry red wine or broth
1 can tomato sauce
1/2 tsp. Italian herb seasoning

1. 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 about 1 tablespoon of pan drippings.

2. Remove casings from sausages and crumble meat into same pan.

3. Mix in onion and mushrooms. Cook, stirring until onion and sausage brown lightly. Mix in garlic.

4. Return pork chops to pan, spooning sausage mix over them. Pour in wine or broth and tomato sauce. Sprinkle with herbs.

5. Bring to boiling. Cover, reduce heat and simmer until pork chops are tender, 35 to 40 minutes.

6. Serve chops with sauce spooned over. Good served with noodles or other favorite pasta and rice.