4 pork chops, 3/4 inch thick
2 tbsp. flour
2 tbsp. oil
1 lg. green bell pepper, cut in thin strips
1 lg. red bell pepper, cut in thin strips
1/2 lb. small mushrooms
1 garlic clove, minced
1 1/4 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. oregano leaves
1 c. buttermilk Bisquick
1 lg. onion, sliced
1 (16 oz.) can tomatoes
1/2 tsp. sugar
1/3 c. milk

Coat chops with flour. In skillet over medium heat, in oil, fry chops until well browned on both sides. Remove chops to 2 1/2-quart shallow casserole dish.

In the pan drippings, cook peppers, mushrooms, onion and garlic until tender. Add tomatoes, with liquid, salt, sugar, crushed red pepper, and 1/4 teaspoon crushed oregano leaves.

Spoon vegetable mixture over chops in dish. Cover and bake at 375 degrees for 1 hour. Skim off fat from liquid.

Prepare dumplings: Stir Bisquick, milk and 1/4 teaspoon crushed oregano leaves until just blended. Drop dumplings into about 8 mounds on top of chops and vegetables. Bake uncovered for 10 minutes (375 degrees). Cover and bake 10 minutes more, or until dumplings are set and chops are tender.