- 1 teaspoon olive oil
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 6 (3/4 inch-thick) pork chops
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 1 (14.5 ounce) can Italian-style diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- water as needed
- 1 large green bell pepper, cut into 6 pieces
- Heat 1 teaspoon olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until tender, 5 to 7 minutes; transfer to a bowl.
- Heat 2 tablespoons olive oil in the skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Remove pork chops to a plate. Drain all by 1 tablespoon of the drippings from the skillet and heat again over medium heat.
- Cook and stir onion and garlic in reserved drippings until soft and translucent, about 5 minutes.
- Pour tomatoes over the onion mixture; season with basil, oregano, salt, and pepper and stir. Gently lie the pork chops into the tomato mixture. Bring the mixture to a simmer, place a cover on the skillet, and cook at a simmer until the chops are tender and no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Stir water into the tomato mixture to thin as desired; add mushrooms and stir. Place a bell pepper piece atop each pork chop; cook until the bell pepper pieces are tender, 5 to 10 minutes.