Pork Chops in Wine Sauce - serves 2

2 pork loin chops(5 ounces each)
2 tsp olive oil or vegetable oil
1 cup chopped red bell pepper
1 small garlic clove, minced
1/4 cup dry white table wine
1/2 tsp powdered mustard
1 tbsp rinsed drained capers
1 tsp Italian seasoning
2 large plum tomatoes, blanched, peeled, seeded, and finely chopped

Preheat broiler. Arrange chops on rack and broil 6 inches from heat source, until browned and done to taste, 5 minutes on each side.
While chops are broiling prepare sauce.
In 9-inch nonstick skillet heat oil;add onions, mushrooms, pepper and garlic and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 3 minutes.
In 1 cup liquid measure combine wine and mustard, stirring to combine; stir into skillet. Add capers and Italian seasoning; cook, stirring constantly, until mixture comes to a boil.
Reduce heat to low; stir in tomatoes. Add pork chops to skillet and turn to coat. Cover and let simmer until flavors blend, about 5 minutes.