Crock-Pot Italian Pork Chops

• 4 lean pork chops (1-inch thick; excess fat removed)
• 1/2 lb. fresh mushrooms, sliced
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 (8 oz. each) cans tomato sauce
• 1/4 c. sherry
• 1 Tbsp. lemon juice
• 1/2 tsp. parsley flakes
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 2 medium green peppers, cut into thin strips

1. Brown chops on both sides on stove top.
2. Drain on paper towels; set aside.
3. Place mushrooms, onion and garlic in bottom of crock-pot.
4. Arrange pork chops on top of vegetables.
5. Pour tomato sauce, sherry, lemon juice, parsley, oregano and basil over the chops.
6. Cover and cook on low, 7 to 9 hours or on high, 4 to 5 hours.
7. Before serving, turn to high and place green pepper strips on top of pork chops.
8. Cover and cook 30 minutes.
9. Serves 8.

lean pork chops, fresh mushrooms, onion, clove garlic, tomato sauce, sherry, lemon juice, parsley flakes, oregano, basil, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457454 (may not work)