Italian Pork Cutlets and Sauce "Concoction"

Where my Cacciatore bombed the other night, this dish rocked it. It was the second time I've cooked this particular dish and this time I didn't do it strictly by the recipe in the book, making it more "mine". With the changes to the original recipe I only did things that I have learned so far so as not to complicate things too much.

1 small onion, chopped
1 red pepper, sliced
1 yellow pepper, sliced
1 pkg mushrooms, sliced
1 can crushed tomatoes
1 can tomato sauce
1 tablespoon flour
small, boneless pork chops (I used 6 in this application)
salt
pepper
Penzy's Tuscan Sunset
Penzy's Spanish Sunrise
paprika
Crisco oil
Extra Virgin Olive Oil
1 cup rice

In a separate pot, boil 2 cups of water. When boiling throw in 1 cup of rice. Cook as you work on rest of dinner.

In a large cast iron skillet, melt 1 tablespoon of Crisco, brown your pork chops, seasoning to taste each side as you turn once. After browning, take chops out of skillet and set aside on plate. Add in a tablespoon of extra virgin olive oil, scrape up giblets left behind by chops and throw in onions and peppers. Stir occasionally until onions are translucent. Toss in mushrooms, crushed tomatoes and tomato sauce. Season to taste as with the meat. Cover and simmer, allowing the sauce to reduce slightly. Put in some flour (1 tablespoon should be plenty) and stir, and put the chops back in the skillet. Cover and simmer for about 10 minutes. Server over rice and with hot crusty bread and butter. Enjoy!