3 tbsp. vegetable oil
1/2 lb. fresh mushrooms, sliced
1 med. onion, sliced
1 clove garlic, crushed
4 pork chops
3/4 c. cooking wine
3/4 c. water
1/2 tsp. salt
1/2 tsp. basil
1/8 tsp. pepper
2 med. tomatoes, chopped
1 tsp. chopped parsley

1 1/2 hours before serving: Cook mushrooms, onion and garlic in 12 inch skillet, in oil, over medium heat until tender. Transfer to bowl with slotted spoon. Brown chops in skillet with drippings. Add wine and seasonings, bring to boil, stir occasionally to loosen bits on bottom of pan.

Reduce heat to low, cover and simmer 45 minutes. Return vegetables to skillet and add the tomatoes. Cover and cook about 15 minutes and all vegetables are tender. Skim off fat, sprinkle with parsley and serve. Delicious with rice.