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Skillet chops with tomatoes, garlic and mushrooms. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
- Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
- Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
- Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.