These Italian inspired pork chops are browned in oil then simmered with mushrooms, garlic, onion, tomatoes, basil, oregano and capsicum. Tastes great with pasta.
Don't add the green capsicum wedges until your chops are done, otherwise they will turn to mush.
Followed the recipe as written. These were good, but not great. I would highly suggest seasoning the pork chops with salt and pepper as you're browning them, because although the sauce is flavorful enough, the chops themselves were on the bland side. Also, my chops turned out dry and I don't know if this was due to the long simmering time or what. On the plus side, this recipe is easy and presents nicely. - 22 Nov 2011 (Review from Allrecipes USA and Canada)
The secret to moist pork chops is to use bone in chops. The boneless chops dry out during the simmering process. - 19 Dec 2011 (Review from Allrecipes USA and Canada)
These pork chops were tender and juicy and had a lot of flavor. We loved them! I followed the recipe except for the mushrooms (didn't have any) and I left out the salt (personal preference). This is a terrific quick and easy weeknight dinner that everyone will love. - 16 Oct 2011 (Review from Allrecipes USA and Canada)