Pork Chop Cacciatore

• 6 bone-in pork loin chops (7 ounces each)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes
• 1/2 cup water, divided
• 1/2 teaspoon dried basil
• 2 tablespoons cornstarch
• 4-1/2 cups cooked egg noodles

1. Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.
2. Cover and cook on low for 4-6 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

chops, salt, pepper, olive oil, mushrooms, onion, celery, green pepper, garlic, tomatoes, water, basil, cornstarch, egg noodles

Taken from www.tasteofhome.com/recipes/pork-chop-cacciatore/ (may not work)