Prep 15 mins
Cook 8 hrs
This is a recipe that I found on a message board from a WW site I used to visit. The directions are written for a crock pot, but I've made this on top of the stove and also in my pressure cooker with a few adjustments to the process.
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 lemon, juiced
- 1 teaspoon Worcestershire sauce
- 1 dash hot sauce
- 1⁄4 cup dry white wine (or chicken broth)
- 2 tablespoons oil (divided)
- 1 medium onion, thinly sliced
- 1 green pepper, thinly sliced
- 3 garlic cloves, minced
- 20 ounces boneless center cut pork chops
- 1⁄4 cup cold water
- 2 tablespoons cornstarch
- Combine tomatoes, lemon juice, worcestershire sauce, hot pepper sauce and wine in crock pot.
- Heat 1 tablespoon oil over medium high heat in a non-stick skillet and saute the onions, green pepper and garlic onions are golden.
- Transfer to slow cooker and mix well.
- In same skillet, add remaining oil and brown the pork on both sides.
- Place the pork on top of the tomato onion mixture.
- Cover and cook on low heat until pork is tender, around 8-10 hours.
- Transfer the pork to a platter and keep warm.
- Combine the water and cornstarch in a measuring cup.
- Stir cornstarch mixture into tomato onion mixture and cook on low stirring often until thickened, about 1-2 minutes.
- Serve over rice, if desired.