Pork Chops With Marinara Sauce

• 4 ribeye (rib) pork chops 3/4-inch thick
• 2 cloves garlic minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano crushed
• 1/2 teaspoon dried basil crushed
• 1 cup fresh mushrooms sliced
• 16 ounces stewed tomatoes
• 2 tablespoons dry red wine
• 2 teaspoons corn starch
• 1/4 cup black olives sliced
• 6 ounces fettucine cooked

1. In large skillet cook onion and garlic in hot oil until partially cooked; add oregano, basil and mushrooms. Cook until onions are tender. Remove from skillet; set aside. Brown chops in skillet over medium-high heat for 8 minutes, turning once until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet; allow to rest 3-5 minutes and keep warm. Return vegetables to skillet. Stir together tomatoes, wine and cornstarch and add to skillet. Cook and stir until thickened and bubbly; stir in sliced olives. Serve chops and sauce with hot fettuccine.

ribeye, garlic, vegetable oil, oregano, mushrooms, tomatoes, red wine, corn starch, black olives, fettucine cooked

Taken from www.yummly.com/recipe/Pork-Chops-with-Marinara-Sauce-2249230 (may not work)