Pork Chops with Tomato Sauce and Mushrooms - Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lb boneless pork loin chops8 Oz fresh mushrooms, sliced1 Medium onion, chopped2-3 cloves garlic, chopped2 (8 oz) can tomato sauce2 TBSP balsamic vinegar2 TBSP minced fresh parsley1/4 tsp dried oregano1/2 tsp dried basilsalt and pepper to taste2 TBSP cornstarch1/4 C cold Water
1. Line crock pot or spray with cooking spray
2. In a large skillet, brown pork chops on both sides
3. Place half the chops in slow cooker
4. Add mushrooms, onion and garlic
5. Add remaining chops
6. In bowl, combine tomato sauce, vinegar and spices
7. Pour over chops
8. Cover and cook on LOW for 7-8 hours or until chops are done
9. Transfer chops to a plate; keep warm
10. Transfer remaining sauce to a sauce pan. Stir cornstarch into water until smooth. Stir into sauce. Cook and stir until thickened. Serve with chops
Number of Servings: 8
Recipe submitted by SparkPeople user WLFPACK1.
2. In a large skillet, brown pork chops on both sides
3. Place half the chops in slow cooker
4. Add mushrooms, onion and garlic
5. Add remaining chops
6. In bowl, combine tomato sauce, vinegar and spices
7. Pour over chops
8. Cover and cook on LOW for 7-8 hours or until chops are done
9. Transfer chops to a plate; keep warm
10. Transfer remaining sauce to a sauce pan. Stir cornstarch into water until smooth. Stir into sauce. Cook and stir until thickened. Serve with chops
Number of Servings: 8
Recipe submitted by SparkPeople user WLFPACK1.
Nutritional Info Amount Per Serving
- Calories: 252.4
- Total Fat: 12.6 g
- Cholesterol: 65.8 mg
- Sodium: 532.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.9 g
- Protein: 24.9 g
Member Reviews
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KSWARRINGTON
This was amazing! I used center cut pork chops. I usually hate eating pork chops unless they are battered and deep fried. I always find they come out tough and chewy. These were falling apart and full of moisture, my husband and I fought over the leftovers! Definitely is going to be a staple! - 6/19/11