Sliced: 1/2 red bell pepper, 1/2 green bell pepper, 1/2 sweet onion, and 6 mushrooms sautéed in 1 Tbsp olive oil until the onions were transluscent – remove from pan.
Additional 1/2 Tbsp olive oil added to the pan – browned two pork chops in the medium-hot skillet. (the sale was for a family pack of 6 mixed chops: three loin and three shoulder – I used two for this dinner and froze the other four for a future dinner) Returned the vegetable mixture to pan, topping the chops.
Combined 2 1/2c of cold water and two packets of pork gravy packets (Brown gravy would work also) and poured over the vegetables & pork chops.
Bring to a boil then drop the temperature and cover and simmer for 25-30 minutes.
Served on long-grain white rice topped with freshly ground black pepper. The pork was tender and the gravy flavorful – very satisfying on a cold winter’s night. My Heart said he wouldn’t change a thing – always a good sign!