4 pork chops
1 lb. mushrooms, fresh
1 lg. onion, sliced
2 med. zucchini, if desired (sliced crossways)
Basil
Oregano (pinch)
Black pepper
Light teriyaki or soy sauce

Spray non-stick electric skillet with Pam. Heat to 350 degrees. Brown pork chops on both sides. Add 2 tablespoons water, cover and simmer about 30 minutes - until pork chops are tender. Remove pork chops from pan, cleaning pan with paper towel. Add onions and zucchini to pan in small amount of oil. Add mushrooms last.

Stir fry vegetables until tender crisp (don't overcook). Return meat to pan, adding teriyaki sauce until well coated. Reduce heat and simmer another 5 to 10 minutes. Serve over rice. NOTE: Boned, skinned chicken breasts can be used instead of pork chops.