4 to 6 (1 inch thick) lean pork chops
1/2 pound fresh mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
2 8-ounce cans tomato sauce
1/4 cup dry sherry
1 Tb. lemon juice
1/4 tsp salt
1 Tb. parsley flakes
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. black pepper
2 medium green peppers, cut into thin rings |
Trim excess fat from pork chops.
Put mushrooms, onion and garlic in bottom of Crock-Pot. Arrange pork chops on top of vegetables.
In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices. Pour over chops. Cover; cook on Low 7 to 9 hours (High: 4 to 5 hours). Before serving, turn to High and place green pepper rings on top of pork chops. Cover; cook 30 minutes. |
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