My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra something.

Ingredients

• 2 tablespoons olive oil, divided
• 4 boneless pork loin chops (6 ounces each)
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1-1/2 cups sliced baby portobello mushrooms
• 1 medium sweet yellow pepper, coarsely chopped
• 1 medium sweet red pepper, coarsely chopped
• 2 large tomatoes, chopped
• 1/2 cup white wine or chicken broth
• 1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• hot cooked rice, optional

Directions

1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
2. In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir until mushrooms are tender, 3-4 minutes. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
3. Return chops to pan. Cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes. If desired, serve with rice.