Italian-style pork chops
Pork second courses
2 medium green peppers, cut into ¼-inch strips ½ pound sliced fresh mushrooms 1 tablespoon plus 1-½ teaspoons olive oil, divided 4 boneless pork loin chops (6 ounces each) ¾ teaspoon salt, divided ¾ teaspoon pepper, divided 2 cups marinara or spaghetti sauce 1 can (3-½ ounces) sliced ripe olives, drained
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