Ingredients
4 boneless pork loin chops (4 ounces each)1/4 teaspoon pepper1/8 teaspoon salt1/4 cup all-purpose flour1 can (14-1/2 ounces) diced tomatoes, undrained1-3/4 cups sliced fresh mushrooms4 green onions, chopped1/2 cup pimiento-stuffed olives1 garlic clove, minced1 teaspoon minced fresh basil or 1/4 teaspoon dried basil1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
Preparation
Sprinkle pork chops with pepper and salt. Place flour in a large resealable plastic bag; add the pork chops, one at a time, and shake to coat.
In a large nonstick skillet coated with cooking spray, brown chops on both sides. Transfer to an ungreased 11x7-in. baking dish. Top with tomatoes, mushrooms, onions and olives. Sprinkle with garlic, basil and oregano.
Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°.
