Savoury Pork Chops

Don't remember where this concoction came from, but it sure is good. I use bone-in chops - they seem to work better than butterfly chops. Of course, the recipe can be halved, but I would suggest the amount of veggies remain the same. Personal preference, I guess - they are really tasty!

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 8  pork chops (well trimmed)
• 2 -3  tablespoons canola oil, drizzled twice around the pan
• 2  large fresh tomatoes, fairly large
• 2 -3  garlic cloves, finely minced
• 1 -2  celery rib, sliced 1-inch on the diagonal
• 6 -8  fresh mushrooms, sliced
• 1  cup sweet pepper, thinly sliced (any colour, or a combination)
• 1  medium onion, thinly sliced
• 1  tablespoon white sugar
• 1  tablespoon white vinegar
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon salt
• 2  tablespoons fresh parsley, chopped (1 tsp. dry)
• 1⁄2 cup black olives, sliced (optional)

Directions

1. In a fairly heavy skillet, brown chops in hot oil.
2. Add all vegetables and spices (except parsley and olives).
3. Cover and cook over medium-low heat 25-30 minutes or until chops are done.
4. Add olives, if using, and parsley.
5. Reduce heat and simmer 10 minutes longer.