Pork Chop New Orleans

Submitted by LARavenscroft

"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."

 

• Ready In: 8hrs 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 411.06 g can stewed tomatoes
• 1 lemon, juiced
• 4.92 ml Worcestershire sauce
• 0.25 ml hot sauce
• 59.14 ml dry white wine (or chicken broth)
• 29.58 ml oil (divided)
• 1 medium onion, thinly sliced
• 1 green pepper, thinly sliced
• 3 garlic cloves, minced
• 566.99 g boneless center cut pork chops
• 59.14 ml cold water
• 29.58 ml cornstarch

directions

1. Combine tomatoes, lemon juice, worcestershire sauce, hot pepper sauce and wine in crock pot.
2. Heat 1 tablespoon oil over medium high heat in a non-stick skillet and saute the onions, green pepper and garlic onions are golden.
3. Transfer to slow cooker and mix well.
4. In same skillet, add remaining oil and brown the pork on both sides.
5. Place the pork on top of the tomato onion mixture.
6. Cover and cook on low heat until pork is tender, around 8-10 hours.
7. Transfer the pork to a platter and keep warm.
8. Combine the water and cornstarch in a measuring cup.
9. Stir cornstarch mixture into tomato onion mixture and cook on low stirring often until thickened, about 1-2 minutes.
10. Serve over rice, if desired.