Italian-Style Pork Chops

• 3 -4 pork chops (see note)
• salt and pepper, to taste
• 1 tablespoon vegetable oil, more if needed
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (14 1/2 ounce) can del monte stewed tomatoes, broken up with the juice
• 1 teaspoon minced garlic (to taste)
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon beef bouillon granules, to taste for saltiness
• 1 tablespoon butter, cut up into small pieces
• 1 (4 ounce) can sliced mushrooms, drained
• fresh coarse ground black pepper, to taste

1. Season chops on both sides with salt and pepper to taste.
2. Fry in deep, hot skillet with oil til lightly browned on both sides.
3. Remove to a platter. Wipe out excess oil and fat with a paper towel.
4. Add rest of ingredients and stir to mix.
5. Add chops and top each (covering completely)with most of the sauce, leaving some on the bottom underneath each chop.
6. Place on tight-fitting lid, and bring to a simmer.
7. Simmer for about 1 hour on LOW heat til very tender, stirring sauce ocaisionally so it doesn't burn or stick. (*I didn't need to turn these, but did always make sure they were totally covered with the sauce to keep them moist.).
8. Serve over or with mashed potatoes, rice or noodles.
9. Note: I made 3 pork chops, and there was plenty of gravy to go with our mashed potatoes. Served them also with green beans, bread and butter and a nice salad! :).
10. *If making 4 chops, there might not be enough gravy to top mashed potatoes or noodles, etc., so plan ahead and either make more sauce or top what you are serving it with, with a little butter.

pork chops, salt, vegetable oil, cream of mushroom soup, tomatoes, garlic, parsley, basil, italian seasoning, oregano, beef bouillon granules, butter, mushrooms, ground black pepper

Taken from www.food.com/recipe/italian-style-pork-chops-251132 (may not work)