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.” —Lea Ann Schalk, Garfield, Arkansas
Tangy Tomato Pork Chops
Tangy Tomato Pork Chops
Prep Time
20 min
Cook Time
8 hours
Yield
6 servings
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
- 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.
- In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables.
- Cover and cook on low until pork is tender, 8-9 hours. If desired, serve with noodles.
Nutrition Facts
1 piece: 403 calories, 21g fat (7g saturated fat), 111mg cholesterol, 455mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 38g protein.
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