Ingredients:

4 large, bone-in pork chops

3 large red or yellow bell peppers, roasted

10 oz fresh mushrooms, sliced

4 tbsp olive oil

1 garlic clove

3 oz white wine

1 can (28oz) San Marzano peeled tomatoes

Salt, pepper and garlic powder to taste

Directions:

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Place peppers on a cookie sheet lined with foil. Roast them in hot oven until all sides are charred. When cool to the touch, remove skins, stems and seeds. Cut peppers in strips. 

Note: If you are short on time, purchase roasted pepper strips in a jar.

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Sauté garlic clove in 2 tbsp of olive oil in a large frying pan over medium heat. When garlic is golden, remove it from pan and discard.

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Add sliced mushrooms and salt to taste. Cover and cook for a few minutes, only until mushrooms are wilted.

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Remove mushrooms from pan and set aside.

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Prepare the pork chops by trimming some of the excess fat.

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Sprinkle each side with salt, pepper and garlic powder, to taste.

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Add the remaining 2 tbsp of olive oil to the pan over medium heat.

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Add seasoned pork chops to pan. Brown on both sides.

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Carefully add white wine and cover immediately. 

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While wine is simmering and evaporating, remove tomatoes and sauce from the can.

With your clean hands, squish tomatoes and sauce into a chunky mixture.

Remove pork chops and place into a 13x9 baking pan.

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Add pepper slices and mushrooms.

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Top with tomato mixture.

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Bake in a 375 oven for 45 minutes to an hour.

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If sauce gets too dry, add a little water.

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Serve by dividing meat, vegetables and sauce into 4 equal servings. The meat should be falling off the bone but is juicy and flavorful. 

NOTE: This recipe yields enough delicious sauce that you can serve it over your favorite cooked pasta or noodles.