8 rib pork chops
Flour
2 tbsp. cooking oil
4 med. potatoes
1/2 lb. fresh mushrooms, sliced
1 lg. green pepper, sliced
2 lg. cloves garlic, minced
2 med. ripe tomatoes
1/4 tsp. oregano
1/4 tsp. sage
Salt & pepper to taste
1/2 c. white wine

Coat pork chops with flour by shaking in plastic bag. In skillet, heat oil and brown chops on both sides. Transfer chops to large casserole with cover. Top with peeled and quartered potatoes. Brown mushrooms, peppers and garlic in drippings. Place in casserole. Top with tomatoes that have been quartered. Add oregano, sage, salt and pepper, then pour wine over.

Bake, covered for 1 hour in a preheated 350 degree oven. Can be reheated from room temperature for 25 minutes at 350 degrees. Serve with salad and bread.