6 boneless pork chops, 3/4 inch thick
Garlic powder
1 tablespoon oil
1 large onion, sliced
1 medium green pepper, chopped
1 4 oz. can mushrooms, drained
I small bag baby carrots
1 8 oz. can natural tomato sauce
1 tablespoon brown sugar
2 teaspoons Worcestershire Sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon salt
Hot cooked rice
Sprinkle garlic powder on pork chops – both sides.
Coat a skillet with oil or butter, or cooking spray, brown pork chops on both sides.
Put the pork chops in the slow cooker.
Add onion, green pepper, carrots and mushrooms.
In a bowl, combine tomato sauce, brown sugar, Worcestershire Sauce, vinegar and salt.
Pour this mixture over the meat and vegetables.
Cover and cook on low for 4-5 hours or until meat is tender.
Serve over rice.
Variation –
I like to add a fresh tomato, cut into chunks during the last 1/2 hour – so they are cooked through, but not mushy. You can do the same thing with broccoli. If you are going to use the tomatoes and broccoli, I omit the green pepper and mushrooms.
