1 (14.5-ounce) can organic diced tomatoes with basil and garlic (such as Muir Glen), undrained
1 (8-ounce) package presliced mushrooms
1 medium onion, thinly sliced and separated into rings
2 teaspoons minced garlic
1/4 teaspoon dried rosemary
3 tablespoons low-sodium soy sauce
How to Make It
Sprinkle pork chops evenly with pepper; dredge in flour.
Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium; cook an additional 4 minutes on each side. Remove pork chops from pan, and keep warm.
Add tomatoes and next 5 ingredients to pan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add pork chops to pan; cook an additional 5 minutes or until thoroughly heated.