*2 cups sliced mushrooms
*6 pork loin chops
*2 cloves garlic, minced
*1 cup chopped onion
*1 (14.5 ounce) can diced Italian tomatoes, undrained
* 1 tsp. basil
*1/2 tsp oregano
*1/2 tsp salt
*1/4 tsp pepper
*1/2 cup water, if necessary
*1 large green bell pepper, cut into 6 pieces
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops in a baking dish, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Pour onion mixture and tomatoes over pork chops, then season with basil, oregano, salt and pepper. Bake at 400 degrees until pork chops are tender and no longer pink in the center, about 45 minutes. Add a little water if the liquids dry up. After 45 minutes, place the bell pepper slices on top of the pork chops, then add the reserved mushrooms. Continue to bake until the bell pepper is tender, about 5-10 minutes.