a little of each

Ingredients

4 pork chops, one-inch thick

½ lb mushrooms

1 Tbl oil

1 medium onion, chopped

1 clove garlic, chopped

1 large green pepper, cut into strips

2 (8 oz.) cans tomato sauce

1 bay leaf

1 Tbl lemon juice

Salt and pepper to taste

Directions

Trim pork chops of excess fat. Sprinkle with salt and pepper. In a large skillet, sauté chops until they are browned, draining fat. Place chops in a 2 1/2 quart casserole dish. Arrange mushrooms around chops. Heat oven to 375 degrees. In oil, sauté onions, garlic and green peppers. Add remaining ingredients and simmer until vegetables are tender. Pour over chops. Bake covered for one hour. Serve over cooked rice or pasta.