Ingredients
2 medium green peppers, cut into 1/4-inch strips1/2 pound sliced fresh mushrooms1 tablespoon plus 1-1/2 teaspoons olive oil, divided4 boneless pork loin chops (6 ounces each)3/4 teaspoon salt, divided3/4 teaspoon pepper, divided2 cups marinara or spaghetti sauce1 can (3-1/2 ounces) sliced ripe olives, drained
Preparation
In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm.
Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.
