Pork Chops Italiano

2 Tbsp Olive Oil
1 pound mushrooms, sliced in halves
3 cups zucchini, sliced 1 inch thick (about 3 small)
6 3oz boneless pork chops
1 medium onion, chopped
1 Tbsp of minced or crushed garlic
1 14.5oz can of diced tomatoes
3 roma tomatoes, chopped
2 tsp basil
1 tsp oregano
Salt to taste
1 tsp black pepper
1 large green bell pepper cut in to 6 pieces
Water

Heat 1 Tbsp oil on medium heat in a LARGE nonstick skillet. Add mushrooms and zucchini, cook for about 7 min or until they are browned on the outside. Remove and set aside.

Add another Tbsp of oil to the skillet. Brown the pork chops on each side. Remove, set aside.

Add onion and garlic, cook, stirring constantly until onion is translucent (about 3-4 min).

Add pork chops, tomatoes (canned and chopped) to skillet with 1/2c water. Simmer, covered for 30 min. Add water as necessary.

Add the zucchini and mushrooms back in to the skillet, place a bell pepper on each pork chop, cook for 10 more min.

Remove from heat and let the flavors "rest" for about 10-15 min.

Serve over rice. Viola!! :)


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TINK053184.