Pork Chops Italiano

• 4 shoulder pork chops (about 1-inch thick)
• seasoned salt
• 1/2 lb. fresh mushrooms (optional)
• 1/2 clove garlic, sliced (optional)
• 2 (8 oz.) cans tomato sauce
• 1 Tbsp. lemon juice
• pepper
• 1 Tbsp. salad oil
• 1 medium onion, chopped
• 2 large green peppers, cut in 3/4-inch strips
• 1/2 bay leaf
• 1/8 tsp. dried sage

1. About 1 3/4 hours before serving, trim pork chops of all excess fat; sprinkle with seasoned salt and pepper.
2. In large skillet, saute chops until well browned, draining fat as it collects; place chops in a large roasting pan or 2 1/2-quart casserole.
3. Arrange mushrooms around chops.
4. Start heating oven to 375u0b0.
5. In a clean large skillet in salad oil, saute onion, garlic and green peppers until golden; add tomato sauce, 1 teaspoon seasoned salt, 1/8 teaspoon pepper, bay leaf, lemon juice and sage; simmer, covered, until vegetables are almost fork-tender. Pour sauce over chops and bake covered until pork chops are done, about 1 hour.

pork chops, salt, fresh mushrooms, clove garlic, tomato sauce, lemon juice, pepper, salad oil, onion, green peppers, bay leaf, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1062756 (may not work)