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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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These tender chops are smothered in a delightfully rich sauce. âIâve used a chuck roast instead of pork loin chops, stewed tomatoes instead of diced and served it over rice. Itâs always good.â âLea Ann Schalk, Garfield, Arkansas Ingredients:
6 bone-in pork loin chops (8 ounces each) |
1 tablespoon canola oil |
1 large onion, sliced |
1 large sweet red pepper, sliced |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 can (28 ounces) diced tomatoes, undrained |
1 tablespoon brown sugar |
1 tablespoon balsamic vinegar |
2 teaspoons worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
hot cooked egg noodles, optional |
Directions:
1. In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops.
2. In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables.
3. Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired. Yield: 6 servings.
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