In a skillet, brown 4 pork chops. Remove chops, pour off fat. Stir in 1 green pepper sliced in rings and 1 clove garlic crushed. Cook 5 minutes. Place chops over green pepper. Pour 1 8 oz. can of tomato sauce and 1/3 C. dry white wine (or vermouth) over chops. Simmer covered 45 minutes.

Note: I use Morton's Nature Seasoning and Italian seasoning (season as desired). Sauce can be thickened for gravy if desired.