4 thick loin pork chops, about 1 1/2 pounds
Salt and pepper
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 (8 oz.) can tomato sauce
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 about 1 tablespoons of the pan drippings.

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, spoon sausage mixture over them. Pour in wine or broth and tomato sauce. Sprinkle with herbs.

Bring to a boil. Cover, reduce heat and simmer until pork chops are tender, 35- 40 minutes.

Serve chops with sauce spooned over them.

Serve with noodles or other pasta and green vegetables.