Pork Chops with Green Pepper, Mushrooms and Tomato

This is one of my all time favourite meals.  It comes courtesy of my dad. The recipe itself is pretty loose and there's lots of opportunity to adapt. I personally really like the simplicity of the sauce and the full flavour of the tomatoes without much else getting in the way.

Serves 4

1 Tbsp olive oil
Salt and pepper to taste
4 pork chops
2 green peppers, chopped
1-1/2 cup mushrooms, sliced and halved
1 clove garlic, minced
1 28 oz can of whole tomatoes, cut up
1 Tbsp tomato paste (optional)
1/4 cup white wine (optional)
Egg noodles (or gluten-free fusilli)

In a large skillet, heat the olive oil over medium heat. Add the pork chops and season with salt and pepper. Brown the chops on each side and then set aside.

Turn the heat down a bit. Add the green peppers, onions and garlic. Cook for about 5 minutes on medium to medium low heat. Add the tomatoes and stir everything around to mix. Return the pork chops to the skillet and settle in with the tomato sauce. Cook for about 30 minutes.  Depending on your preference, you can add the tomato paste and white wine.

Meanwhile, cook egg noodles according to their directions. This was always my favourite thing to serve with this meal prior to the celiac diagnosis. These days I make gluten-free fusilli and it works just fine.

Serve the pork chops with a hearty amount of sauce on them and on the noodles. Enjoy!

Sidebar: if you want a little bit more depth feel free to add 1/2 tsp of oregano and/or 1/2 tsp of basil.