4 tbsp. olive oil
6 center cut pork chops, cut 1" to 1 1/2" thick
1 tsp. finely chopped garlic
1/2 tsp. dry oregano, crumbled
1/2 tsp. dried thyme
1/2 of bay leaf
1/2 tsp. salt
1/2 c. dry red wine
3/4 c. tomato puree & 1/4 c. water
3/4 lb. green peppers, seeded & cut 2" x 1/4" strips (about 1/2 c.)
3/4 lb. mushrooms, sliced

In a heavy 10 to 12 inch skillet, heat 2 tablespoons of olive oil until a light haze forms over it. Brown the chops in this oil for 3 to 4 minutes on each side and transfer them to a plate. Pour off almost all the fat. In it cook the garlic, oregano, thyme, bay leaf and salt for 40 seconds stirring constantly. Add the wine and boil briskly to reduce to about 1/2 cup, scraping in any bits of meat and herbs in the pan. Stir in the puree and water and return the chops to the skillet. Baste with sauce, cover and simmer about 40 minutes on low heat and baste once or twice.

Meanwhile, heat the remaining oil in another large skillet. Frying the green peppers for about 5 minutes, stirring frequently, add the mushrooms and toss them with the peppers for 1 minute or 2 then transfer them to the pork chops for 5 minutes, covered. Uncover for 10 minutes and simmer or until chops and vegetables are tender. If the sauce is thin boil it down until it gets thicker. To serve, place the chops in a hot platter and put the vegetables and sauce over them. Serves 6.