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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Itâs hard to believe the wonderful flavor of these tender chops could come from such an easy recipe! Our taste panel loved it. Pair with noodles and a simple green salad, and dinnerâs served. Tracy Hiatt Grice - Somerset, Wisconsin Ingredients:
6 bone-in pork loin chops (7 ounces each) |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper |
1 tablespoon olive oil |
1 cup sliced fresh mushrooms |
1 small onion, chopped |
1 celery rib, chopped |
1 small green pepper, chopped |
2 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes |
1/2 cup water, divided |
1/2 teaspoon dried basil |
2 tablespoons cornstarch |
4-1/2 cups cooked egg noodles |
Directions:
1. Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.
2. Cover and cook on low for 8-10 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.
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