1/4 cup olive oil
2 yellow squash, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 medium-sized onion, cut into 1/4-inch slices
4 (1-inch) pork loin chops (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound fresh mushrooms, quartered
1 (28-ounce) jar spaghetti sauce
1 teaspoon dried oregano
- In a large skillet, heat oil over medium-high heat and sauté yellow squash, zucchini, and onion 4 to 6 minutes, or until tender. Transfer to a bowl and set aside.
- Season pork chops with salt and pepper then brown 2 minutes per side.
- Return sautéed vegetables to skillet, reduce heat to low and add mushrooms, spaghetti sauce, and oregano; cover and cook 30 to 35 minutes, or until pork chops are cooked through.