Italian Pork Chops in the Skillet

A tasty pork chop dish that doesn’t require a lot of ingredients, preparation or dishes.


2 cups mushrooms (we like shiitake but any you prefer will work)

2 tablespoons EVOO or Coconut Oil

6 pork chops

2 cloves garlic, minced

1 cup onion, chopped

1 14.5 oz can diced Italian tomatoes, undrained

1 teaspoon dried basil or 3 teaspoons fresh

1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1 large bell pepper, cut into strips

How to make it

Heat your oil in a skillet over medium heat.

Stir in your sliced mushrooms and cook, stirring frequently.  Transfer to a bowl when tender.

Add the pork chops, browning on both sides, about 10 minutes.  Transfer to a plate when browned.

Remove excess oil from skillet, leaving a couple of tablespoons.  Stir in onions and minced garlic and stir until softened.

Pour in tomatoes and herbs.  Add the pork chops to the pan and simmer for about 30-45 minutes, until the pork chops are done (no pink in the center).

Add the pepper strips and mushrooms to the skillet in the last 10 minutes of simmering.