Prep 20 mins
Cook 6 hrs
I found the original recipe in a Taste of Home cookbook submitted by Vickie Lowe from Pennsylvania. I found I didn't have the exact ingredients, so I made a couple of substitutions and omitted a few things, and I came up with this. Posted on March 24th, 2006 (original recipe called for bone-in chops and fresh mushrooms).
- 4 boneless pork chops, 1 inch (if desired you can pound to 1/2 inch thick)
- 226.79 g fresh mushrooms, sliced (I used 2 4 ounce cans of mushroom stems and pieces)
- 1 medium onion, sliced thin
- garlic powder
- 2 (453.59 g) can tomato sauce
- 14.79 ml lemon juice
- 2.46 ml salt
- 1.23 ml ground black pepper
- 2.46 ml dried oregano
- 2.46 ml dried basil
- 2.46 ml parsley flakes
- Lightly sprinkle each side of pork chop with garlic powder.
- In a non-stick skillet, brown chops on each side.
- Combine mushrooms and onions in crock pot.
- Add browned chops in a single layer over mushroom and onions.
- In a small bowl, mix together sauce ingredients.
- Pour over pork.
- Cover and cook on low for 6 hours (7 hours for bone-in chops) or until meat is tender.
This is missing the cornstarch to thicken the sauce.....important!
This was good and very easy to put together in the morning before leaving for work. It is made with ingredients I normally have on hand. I made as directed except I didn't add the parsley and the lemon. I also used canned mushrooms. This was different for us but we enjoyed it. I used bone in chops but they were so tender they fell off the bone! I also used 8 chops but did not increase any of the other ingredients and there was still plenty of sauce.
This was quite good, the chops were very tender, and the flavor was very nice. Lots of sauce leftover, next time I will make some noodles to go with it.