Pork Chops Nicoise - cooking recipe

Ingredients

3 to 4 Tbsp. olive oil
6 pork loin or rib chops, cut 1 to 1 1/2-inch thick
4 tomatoes, peeled, seeded and chopped fine, or 1 1/2 c. canned Italian plum tomatoes, cut up
3 medium cloves garlic, minced
1 medium green pepper, chopped fine
1 Tbsp. chopped fresh basil or 1 tsp. dried
1 1/2 c. black olives (preferably Nicoise type)
hot parsley rice

Preparation

In hot oil in heavy skillet over fairly high heat, brown chops (a few at a time) lightly on each side.
Add tomatoes, garlic, green pepper and basil.
Cover and simmer 25 minutes, turning once.
Add olives and cook 10 minutes or until chops are tender when tested near bone with knife point.
Serve on bed of rice.