Oven Pork Chops Italiano

• 8 shoulder pork chops (center cut)
• seasoned salt (Lawry's)
• 1 pound fresh button mushrooms
• 2 tablespoons vegetable oil
• pepper
• 2 medium sized onions (halved)
• 1 garlic cloves (sliced)
• 2-4 large green peppers (cut into 3/4 inch strips)
• 40 ounces can of tomato sauce
• 1 bay leaf
• 2 tablespoons lemon juice
• 1/4 teaspoon dried sage

1. Trim chops of all excess fat, sprinkle with seasoned salt and pepper. In large skillet, saute chops until well-browned, draining fat as it collects; place chops in large dutch oven.
2. Arrange mushrooms around chops. Start heating oven to 375 degrees.
3. In a clean large skillet, saute onions, garlic, and green peppers in vegetable oil until golden.
4. Add tomato sauce, 2 tsp seasoned salt, 1/4 tsp pepper, bay leaf, lemon juice and sage to large skillet; simmer covered until vegetables are almost fork-tender. Pour sauce over chops
5. Bake covered until chops are done - about 1 1/2 hours. (Skim off fat if necessary)

pork chops, salt, mushrooms, vegetable oil, pepper, onions, garlic, green peppers, tomato sauce, bay leaf, lemon juice, sage

Taken from food52.com/recipes/32596-oven-pork-chops-italiano (may not work)