Pork Chops Toscana

• 2 tablespoons vegetable oil
• 4 pork chops, about 1 inch thick
• 1 (10 ounce) package sliced mushrooms
• 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
• 14 cup kalamata olives or 14 cup oil-cured olives, pitted and sliced
• 1 (26 ounce) jar tomato and basil pasta sauce (or your favorite)

1. In large skillet, heat oil over medium-high heat and brown chops.
2. Remove chops and set aside.
3. In same skillet, cook mushrooms, artichoke hearts and olives over medium heat, stirring frequently, 2 minutes.
4. Stir in Sauce.
5. Bring to a boil over high heat.
6. Reduce heat to low, then return chops to skillet.
7. Simmer covered 10 minutes or until chops are done.

vegetable oil, pork chops, mushrooms, kalamata olives, tomato

Taken from www.food.com/recipe/pork-chops-toscana-291438 (may not work)