Step 1

Mix all the seasoning ingredients in a small bowl and season pork on both sides.

Step 2

Heat 2 Tbsp olive oil in a large skillet over medium-high heat and sear the pork chops for 4-5 minutes per side, until golden brown. Transfer to a plate.

Step 3

In the same skillet, heat remaining oil and sauté onion and mushrooms for 3-4 minutes. Add in bell peppers and garlic and sauté for another 5 minutes.

Step 4

Add tomato paste and cook for a minute. Add in diced tomatoes and mix well. Stir in Italian seasoning and chicken stock.

Step 5

Return the pork steaks to the sauce. Spoon sauce all over the pork. Reduce the heat to medium-low, cover and cook for 20-25 minutes. Flip the pork chops a few times.

Step 6

Add in zucchini and olives, and cook for another 15 minutes, or until pork chops are fall off the bone tender. Season for salt and pepper.

Step 7

Garnish with chopped parsley and serve with mashed potatoes, polenta, egg noodles, rice or crusty bread.

Step 8

Refrigerate leftovers in an airtight container for 3-4 days, or freeze for 2-3 months. Reheat in a skillet over medium heat, adding a little extra water or broth if needed.