Tex-Mex Pork and Mushroom Skillet

1 package (1.25 oz.) taco seasoning mix 1 1/2 pound boneless pork chops (1/2 inch thick), quartered 2 T vegetable oil, divided 1 pound fresh white mushrooms, thickly sliced, about 6 cups 1 1/2 cups chopped onions 1 can, 28 oz., crushed tomatoes in pureé 1 can, 4.5 oz., green chilies 1/2 tsp. sugar steamed rice

Serves 4 if you reserve half for making the pork/mushroom chili, otherwise serves 8. Remove 1 tablespoon of the taco seasoning and set aside. Place remaining seasoning a 1 quart resealable plastic bag. Add several pieces of pork, seal bag and shake until well coated; remove and set aside. Repeat with remaining pork. In a large skillet, heat oil over medium high heat. Add half the pork, cook, turning frequently, until browned, about 4 minutes. Remove and repeat with remaining pork. Add mushrooms and onions and cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes. Stir in tomatoes and puree, green chilies, sugar and reserved 1 tablespoon of taco seasoning mix. Bring to a boil. Return pork to skillet. Reduce heat and simmer, uncovered, stirring occasionally, until pork is just tender, about 10 minutes. Serve over steamed rice. If desired, reserve half of the mixture in order to make Pork Mushroom Chili (follow link for recipe).