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.