1⁄2 Pound, seeded and cut into 1/4 inch strips (1 1/2 Cups)
1⁄2 Pound, sliced
Pork loin rib chops
1 3⁄4 Pound (6 Pieces)
Minced peeled garlic
Dry red wine
1⁄2 Cup (8 tbs)
Canned tomato sauce
15 Ounce (1 Can)
Heat oil in 12 inch skillet over moderately high heat.
Add green peppers and stir-fry 2 minutes.
Add mushrooms and stir-fry 2 minutes longer.
With slotted spoon remove vegetables to a plate.
Add chops and garlic to skillet and brown 3 minutes on each side.
Pour off excess fat.
Salt chops, add wine and boil briskly for 2 minutes.
Stir in tomato sauce.
Cover and simmer 20 minutes over moderately low heat; uncover and simmer 10 minutes longer.
Add cooked vegetables, cover and heat 3 minutes.
Arrange on platter.