Sprinkle salt and pepper over pork chops. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 tablespoon (15ml) of pan juices.
Remove casing from sausage and crumble or dice the meat into the same pan. Add onions and mushrooms and cook, stirring until onions and sausage brown slightly. Mix in garlic. Place pork chops in a casserole dish. Top with sausage mixture. Pour in wine and passata, sprinkle with seasoning and cover with foil. Bake for 45 minutes.