1. Wash chops and pat dry with paper towels. Trim excess fat from meat. 2. In a large skillet, heat the olive oil. 3. Coat the pork chops in a mixture of flour, salt, garlic and onion powders, and Parmesan cheese. Lightly brown on both sides in the heated oil (YOUR PORKCHOPS SHOULD NOT BE COMPLETELY COOKED); drain chops on paper towels. 4. Place the mushrooms, onion, and garlic in the bottom of your crock-pot; add the chops by laying them on top. 5. In a large mixing bowl, combine the tomato sauce, whole tomatoes, wine or sherry, lemon juice, salt and spices (except the bay leaves). Give a good stir. 6. Pour the tomato sauce mixture over the pork chops. Add bay leaves to crock-pot. Cover and cook on LOW for 7 - 9 hours (HIGH: 4 to 5 hours). 7. 30 minutes before the cooking time is up, turn crock-pot to HIGH and arrange the green and yellow pepper rings on top of the pork chops. Cover and continue cooking for the last 30 minutes. 8. Just before serving, top with mozzarella cheese. Serve with your favorite hot cooked pasta and a freshly tossed garden salad. Don't forget the warm and crusty Italian bread to dip into the delicious tomato sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
