Tangy Tomato Pork Chops

• 6 bone-in pork loin chops (8 ounces each)
• 1 tablespoon canola oil
• 1 large onion, sliced
• 1 large sweet red pepper, sliced
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked egg noodles, optional

1. In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops.
2. In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables.
3. Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired.

loin chops, canola oil, onion, sweet red pepper, mushrooms, tomatoes, brown sugar, balsamic vinegar, worcestershire sauce, salt, pepper, egg noodles

Taken from www.tasteofhome.com/recipes/tangy-tomato-pork-chops/ (may not work)