Ingredients
4 bone-in pork loin chops (1 inch thick)1/2 pound fresh mushrooms, sliced1 medium onion, chopped1 garlic clove, minced2 cans (8 ounces each) tomato sauce1 tablespoon lemon juice1/2 teaspoon salt1/2 teaspoon each dried oregano, basil and parsley flakes1/4 cup cornstarch1/4 cup cold waterGreen pepper rings, optional
Preparation
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.
