4 thick loin pork chops (about 1 1/2 lbs.)
Salt and pepper
1 tbsp. olive oil
2 sweet Italian sausages (about 1/4 lb.)
1 med. onions, slivered
1/4 lb. mushrooms, sliced
1 clove garlic, minced or pressed
1/4 c. dry red wine or broth
1 can (8 oz.) tomato sauce
1/2 tsp. Italian herb seasoning

Sprinkle pork chops with salt and pepper. Brown well on both sides in oil in large frying pan. Remove chops from pan. Pour off and discard all but about 1 tablespoon of the pan drippings.

Remove casings from sausages and crumble meat in pan. Mix in onion and mushrooms. Cook stirring until onions and sausage brown lightly. Mix in garlic. Return pork chops to pan, spooning sausage mixture over them. Pour in wine or broth and tomato sauce. Sprinkle with herbs.

Bring to boiling, cover, reduce heat and simmer until pork chops are tender about 35 to 40 minutes. Serve chops with sauce spooned over.