Tomato sauce seasoned with oregano, basil and garlic gives Italian flavor to tender chops. "This is one of the few ways I will eat pork chops," relates Vickie Lowe of Lititz, Pennsylvania.
Ingredients
- 4 bone-in pork loin chops (1 inch thick)
- 1/2 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (8 ounces each) tomato sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon each dried oregano, basil and parsley flakes
- 1/4 cup cornstarch
- 1/4 cup cold water
- Green pepper rings, optional
Directions
- In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops.
- In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan.
- In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops.
- Garnish with green pepper rings if desired.
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