Spicy Crock Chops

• 6 (5 ounce) boneless pork chops (about 2 lbs)
• 6 tablespoons olive oil
• 1 lb sauerkraut
• 1 cup pickled pepper
• 1 quart diced tomato
• 1 lb frozen vegetables

1. Trim any extra fat from chops.
2. Salt & pepper chops while oil heats in pan.
3. Brown chops on both sides in olive oil and transfer to crock pot.
4. Deglaze pan with a little water, pour liquid over chops.
5. Put undrained sauerkraut over chops.
6. Place peppers on sauerkraut.
7. I use our home-canned banana peppers that are quartered lengthwise, seeded and pickled in a mustard and vinegar brine.
8. I think pepperocini would work well.
9. I usually pour about a half cup of the brine in, as well.
10. Pour undrained tomatoes over peppers.
11. Again, I use our home-canned diced tomatoes.
12. The large (28 oz) cans of unseasoned diced tomatoes would work well.
13. Cover crock pot and cook on low setting for six hours or so.
14. The time is pretty flexible, four to eight hours would be OK. Two to three hours on high would probably work as well.
15. In the last hour, add one bag of your choice of frozen vegetables to the pot.
16. Stir gently into the top mixture.
17. When ready to serve, scoop the chops up to the top and break them up into chunks with the spoon.
18. Mix everything and serve over diced red potatoes, smashed potatoes or egg noodles.

pork chops, olive oil, sauerkraut, pickled pepper, tomato, frozen vegetables

Taken from www.food.com/recipe/spicy-crock-chops-141945 (may not work)