6 loin or rib chops, cut 3/4" thick
2 tsp. salt
1/2 tsp. ground black pepper
2 cloves garlic, minced
2 tbsp. olive oil
1/2 c. canned tomato sauce
1/4 c. dry red wine
1/4 tsp. oregano
2 green peppers, cut julienne
1/2 lb. mushrooms, sliced (you can use canned mushrooms)

Rub the chops with the mixture of salt, pepper and garlic. Heat oil in a skillet, brown chops on both sides. Add tomato sauce, wine, oregano, green peppers and mushrooms. Cover and cook over low heat 25 minutes or until pork is tender. Taste for seasonings.