4 large loin pork chops
2 well rounded tbsp. flour
1 tbsp. vegetable or canola oil
1 tbsp. olive oil
3 cloves of thickly sliced garlic
1 c. coarsely chopped onion
1 c. (each) cored, seeded, thinly sliced red & green pepper
1/3 c. dry, white wine
1 c. tomatoes, cored & cut into 1/2" cubes
1/2 - 3/4 c. chicken broth
1 bay leaf
1/4 tsp. dried thyme
1/2 c. sliced mushrooms

Sprinkle chops well with flour (salt and pepper optional). Add chops to heated corn oil in heavy skillet. Cook until well browned on both sides, about 5 minutes on each side. Transfer chops to serving platter. Add olive oil to drained skillet. Add garlic, onion and peppers, cook about 1 to 2 minutes. Add wine, cook 1 to 2 minutes more, then add tomatoes, chicken broth, mushrooms, bay leaf, thyme, salt (optional) and fresh ground pepper. Bring to boil and top with pork chops. Cover and simmer 25 minutes or until tender. Transfer chops to warm platter, bring sauce to boil and cook for about 3 minutes until sauce is somewhat reduced. Remove bay leaf and garlic. Pour sauce over chops; add garnish and serve.