Directions

1. In large skillet cook onion and garlic in hot oil until partially cooked; add oregano, basil and mushrooms. Cook until onions are tender. Remove from skillet; set aside. Brown chops in skillet over medium-high heat for 8 minutes, turning once until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet; allow to rest 3-5 minutes and keep warm. Return vegetables to skillet. Stir together tomatoes, wine and cornstarch and add to skillet. Cook and stir until thickened and bubbly; stir in sliced olives. Serve chops and sauce with hot fettuccine.