1. In a nonstick skillet, brown pork chops on both sides. 2. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. 3. 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. 4. 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. 5. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
