2 bone-in pork chops
Kosher salt
1 tbsp oil (olive or vegetable)
1/2 onion, sliced thin
(1/4 cup diced green pepper) optional
2 - 3 cloves garlic, minced
1/2 can diced tomatoes
1/2 can red kidney beans
1/2 tsp mustard
1/4 cup white wine
1/2 cup chicken broth
1 bay leaf
(Cornstarch to thicken)
(Salt and pepper)

Sparsely salt the chops on both sides and let stand 20 - 30 minutes. Heat the oil in a Dutch oven and brown the chops with the onion and green pepper until the vegetables are softened. Add the remaining ingredients except cornstarch to the pot, cover, and simmer 45 - 50 minutes until the chops are tender. Can bake in the oven at 350 degrees. Thicken with cornstarch if desired. Makes 2 servings.

Serve with mashed potatoes and green beans.