Pork Chops Italiano

Recipe View Sauté the Mushrooms: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and have released their moisture, about 5-7 minutes. Transfer the mushrooms to a bowl and set aside.

Recipe View Sear the Pork Chops: Heat 2 tablespoons of olive oil in the same skillet over medium-high heat. Season the pork chops generously with salt and pepper. Add the pork chops to the skillet and sear until browned on both sides, about 3 1/2 - 5 minutes per side. Remove the pork chops from the skillet and set aside on a plate. Drain all but 1 tablespoon of drippings from the skillet.

Recipe View Build the Sauce: Add the chopped onion and crushed garlic to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Stir in the diced tomatoes, dried basil, dried oregano, salt, and pepper. Bring the sauce to a simmer.

Recipe View Simmer the Pork: Return the pork chops to the skillet and nestle them into the tomato sauce. Reduce the heat to low, cover the skillet, and simmer until the pork chops are tender and cooked through, about 45 minutes. Add water as needed to prevent the sauce from drying out. The internal temperature of the pork chops should reach 145°F (63°C).

Recipe View Finish with Peppers and Mushrooms: Place a green bell pepper slice on top of each pork chop. Add the reserved sautéed mushrooms to the skillet. Cover and continue to simmer until the bell peppers are tender, about 5-10 minutes.