2 cups mushrooms (we like shiitake but any you prefer will work)
2 tablespoons EVOO or Coconut Oil
6 pork chops
2 cloves garlic, minced
1 cup onion, chopped
1 14.5 oz can diced Italian tomatoes, undrained
1 teaspoon dried basil or 3 teaspoons fresh
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large bell pepper, cut into strips
Heat your oil in a skillet over medium heat.
Stir in your sliced mushrooms and cook, stirring frequently. Transfer to a bowl when tender.
Add the pork chops, browning on both sides, about 10 minutes. Transfer to a plate when browned.
Remove excess oil from skillet, leaving a couple of tablespoons. Stir in onions and minced garlic and stir until softened.
Pour in tomatoes and herbs. Add the pork chops to the pan and simmer for about 30-45 minutes, until the pork chops are done (no pink in the center).
Add the pepper strips and mushrooms to the skillet in the last 10 minutes of simmering.
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.