Italina Pork Chops

 

4-6 (1 in. thick) lean pork chops

1 T. oil

1/2 lb. fresh mushrooms, sliced

1 medium onion, chopped

1 clove garlic, minced

2 8-oz. cans tomato sauce

1/4 C. dry sherry

1 T. lemon juice

1/4 tsp. salt

1 T. parsley flakes

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. black pepper

2 medium green peppers, cut into thin rings

 

Trim excess fat from pork chops. In a medium skillet, heat oil and crown on both sides. Drain pork chops on paper towels. Put mushrooms, onion and garlic in bottom of crock-pot. Arrange pork chops on top of vegetables. In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices. Pour over chops. Cover; cook on Low 7-9 hours (High: 4-5 hours). Before servings, turn to High and place green pepper rings on top of chops. Cover; cook 30 minutes.