A recipe from Penzeys. . .the photo in their catalog looks amazing. It makes a nice sauce too. They recommend serving it over pasta or rice with a side of steamed broccoli. Feel free to use canned or fresh tomatoes.
Melt the butter and oil in a large, oven safe pan with a lid.
Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.
Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.
Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.
Cover the pan and return to the oven for 45 - 60 minutes until the pork is done.
Remove the pork from the pan, and add the cream to lightly thicken the sauce.
Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.