1 tbsp. oil + 2 tbsp. olive oil
6 pork chops
1 tsp. garlic, chopped finely
1 (16 oz.) can Italian stewed tomatoes
1 tbsp. chopped fresh parsley plus 1 sprig of parsley
1 lg. onion, sliced thinly
6 red skin potatoes, sliced 3/4 inch, boiled
1/2 c. white wine
Salt, as desired
Pepper, as desired
1/2 tsp. basil
1/2 tsp. oregano

Brown chops in 1 tablespoon oil; remove chops and add: remaining 2 tablespoons olive oil, garlic, onion and parsley sprigs. Saute until translucent. Add tomatoes and white wine and simmer for 10 minutes.

Add chops to pan, cover and simmer until thoroughly cooked (about 1/2 hour). If mixture begins drying, add additional tomatoes and wine. Season with salt, pepper, basil and oregano.

Serve with boiled potatoes and garnish with fresh parsley. Can also be served over pasta or rice. Serves 4-6.