This is from an old issue of Light & Tasty. I made it tonight & my family really enjoyed it.

6 bone-in pork chops (6 oz each & 3/4 in thick)
2 teaspoons olive or canola oil
1 large onion, chopped
1/2 lb fresh mushrooms, sliced
1 garlic clove, minced
14 1/2 oz can Italian diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 large green pepper, julienned

In Large nonstick skillet, brown pork chops on both sides in oil; remove from skillet. Add the onion, mushrooms & garlic; saute for 5 min or until tender. Add the tomatoes, salt, oregano, basil & pepper; mix well. Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover & simmer for 30 min or until meat is tender.

6 svgs- (1 pork chop w/ 1/2 cup of vegetables)- 237 cal, 9 g fat, 2 g fiber = 5 pts