1 T. olive oil

1 sliced onion

1 garlic clove, finely minced or 3 whole

2 red bell peppers, seeded and sliced

8 pork chops, trimmed of excess fat

1 14.5 oz. can diced tomatoes

1 T. chopped fresh thyme and rosemary, if desired

Black olives for garnish

Salt and pepper

 

Heat oil in large skillet. Add onion, garlic and pepper and cook over low heat, stirring occasionally, for 5 minutes. Increase the heat to medium, add the chops and cook for 3 minutes on each side or until browned. Add the tomatoes and thyme. Cover and let simmer for 15 minutes or until pork is done. Stir in olives, season with salt and pepper and serve immediately, straight from the skillet. Serve with brown rice and salad.