Ingredients
2 tablespoons olive oil, divided 4 boneless pork loin chops (6 ounces each) 1 teaspoon salt, divided1/4 teaspoon pepper, divided 1-1/2 cups sliced baby portobello mushrooms1 medium sweet yellow pepper, coarsely chopped1 medium sweet red pepper, coarsely chopped2 large tomatoes, chopped1/2 cup white wine or chicken broth1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano2 garlic cloves, mincedHot cooked rice, optional
Preparation
In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir until mushrooms are tender, 3-4 minutes. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
Return chops to pan. Cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes. If desired, serve with rice.
