These tender chops are smothered in a delightfully rich sauce. “I’ve used a chuck roast instead of pork loin chops, stewed tomatoes instead of diced and served it over rice. It’s always good.”

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 until pork is tender, 8-9 hours. If desired, serve with noodles.