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Pork Chops 'Taliano
My Mom used to make this when I was a kid, and usually served it with spaghetti and Parmesan cheese.  It's just fine by itself, too!

(Prep Time: About 1 hour, 10 minutes. Serves 8.)

8 boneless loin chops, trimmed of all visible fat
¼ teaspoon pepper, or to taste
1 lb. fresh mushrooms, sliced
2 tablespoons olive oil
2 medium onions, chopped
4 small green bell peppers, seeded and sliced into strips
1-2 cloves garlic, sliced
4 (8 oz.) cans tomato sauce (low sodium)
1 bay leaf
2 tablespoons lemon juice
¼ teaspoon dried sage

Preheat the oven to 375° F.

Season the chops with black pepper. In a large skillet prepared with nonstick cooking spray, brown the chops on both sides. Place the chops in a roasting pan or a large casserole dish. Arrange the mushrooms around the chops.

Drain any fat from the skillet, and heat the olive oil. Sauté the onions, bell pepper and garlic until softened. Add the tomato sauce, bay leaf, lemon juice and sage. Simmer, covered, until the bell peppers are fork tender. Pour the sauce over the chops.

Bake the chops, covered, for about an hour. Serve with spaghetti or rice, if desired, or with just a green salad as a side.

Calories
272
Protein (g)
28.7
Cholesterol (mg)
62
Fat (g)
9.8
Carbs (g)
17.3
Sodium (mg)
575



Calories from:
Fat
32.4%
Carbs
25.4%
Protein
42.2%

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