Italina Pork Chops<\/p>\n
<\/p>\n
4-6 (1 in. thick) lean pork chops<\/p>\n
1 T. oil<\/p>\n
1\/2 lb. fresh mushrooms, sliced<\/p>\n
1 medium onion, chopped<\/p>\n
1 clove garlic, minced<\/p>\n
2 8-oz. cans tomato sauce<\/p>\n
1\/4 C. dry sherry<\/p>\n
1 T. lemon juice<\/p>\n
1\/4 tsp. salt<\/p>\n
1 T. parsley flakes<\/p>\n
1\/2 tsp. oregano<\/p>\n
1\/2 tsp. basil<\/p>\n
1\/2 tsp. black pepper<\/p>\n
2 medium green peppers, cut into thin rings<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n