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.
—VICKIE LOWE LITITZ, PA
PREP: 20 MIN. • COOK: 6-8 HOURS • MAKES: 4 SERVINGS
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
1. In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with pork chops.
2. 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 the meat is tender. Remove pork and keep warm. Transfer the mushroom mixture to a saucepan.
3. In a small bowl, combine the cornstarch and water until smooth; add to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops.
4. Garnish with green pepper rings if desired.