Pork Chops Toscana

Found this dish on the web. Simple and different from the way I normally make pork chops.

• Ready In: 25 mins
• Serves: 4

Ingredients

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

Directions

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