Pork Chops Italiano

It seems like winter is hanging on a bit longer.  I heard a rumor that we could get more snow on Monday than we had in January and February combined.  Keep in mind we only need an inch of snow for that....but global warming isn't real, right?

3 tbsp. olive oil
2 C. sliced mushrooms
3/4tsp. salt
4 3/4 inch thick bone in pork loin chops
1/4 tsp. black pepper
1 onion, chopped
2 cloves garlic, crushed
1 14oz. can diced tomatoes with juice
1 tsp. dried basil
1/2 tsp. dried oregano
1 red bell pepper, cut lengthwise in thick slices

Heat 1tbsp. oil in a large skillet over medium heat.  Cook mushrooms with 1/4 tsp. salt, stirring, until mushrooms are tender, 5 to 7 minutes.  Transfer mushrooms to a bowl.

Pat pork chops dry and sprinkle with pepper and remaining salt.  Heat remaining oil in skillet over medium high heat until shimmering.  Working in two batches, lightly brown chops on both sides, 4 to 5 minutes per batch.  Transfer browned chops to a plate.

Drain off all but 1 tbsp. fat from skillet.  Stir onion and garlic and cook over medium heat, stirring, until onion is softened, about 5 minutes.  Stir in tomatoes, basil, and oregano and bring mixture to a boil.

Return chops to skillet and stir in bell pepper.  Simmer, covered, over medium low heat until an instant read thermometer inserted into center of chops registers 145 degrees, 4 to 5 minutes.  Transfer chops to a platter. Stir mushrooms into sauce and continue simmering, covered, until peppers are tender, about 10 minutes.  Serve chops with sauce.

Per serving: 1 chop and 3/4 cup sauce; 287 calories, 8.8g. fat, 38g. protein, 13.4g. carbs, 3g.  fiber, 682g. sodium, 107 mg. cholesterol