Pork Chops Italiano

OK, I made this (or kind of an ad-libbed version of this) a couple of weeks ago.  Chris was flying in from AZ and I wanted something thrown in the crockpot.  I wound up not having mushrooms or peppers in the house so  I just threw in the other ingredients and cooked it in the crockpot and served it with spaghetti.  Chris loved it.  I hope it likes it when I make it the way the recipe is actually written.  Time will tell.

1 tsp. olive oil
2 C. sliced mushrooms (I may go light here, Chris is not a huge fan of mushrooms)
2 tbsp. olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 C. chopped onion
1 14.5oz. can diced Italian tomatoes, undrained
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 C. water, if necessary
1 large green pepper, cut into 6 slices

Heat 1 tsp. olive oil in a skillet over medium heat.  Stir in mushrooms, cook and stir until mushrooms are tender, 5 to 7 minutes.  Transfer the mushrooms to a bowl and set aside.

Heat the remaining 2 tbsp. olive oil in the skillet over medium heat.  Add the pork chops, browning on both sides., 7 to 10 minutes.  Place the pork chops on a plate, then drain all but 1 tbsp. of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Pour in the tomatoes, then season with basil, oregano, salt and pepper.  Transfer pork chops back to the skillet; cover and simmer until the pork chops  are tender and no longer pink in the center, about 45 minutes.  Stir in some water if the mixture becomes too dry.  Place the bell pepper on top of the pork, then add the reserved mushrooms.  Continue to simmer until the bell pepper is tender; 5 to 10 minutes.