Pork Chop New Orleans

• 1 (14 1/2 ounce) can stewed tomatoes
• 1 lemon, juiced
• 1 teaspoon Worcestershire sauce
• 1 dash hot sauce
• 14 cup dry white wine (or chicken broth)
• 2 tablespoons oil (divided)
• 1 medium onion, thinly sliced
• 1 green pepper, thinly sliced
• 3 garlic cloves, minced
• 20 ounces boneless center cut pork chops
• 14 cup cold water
• 2 tablespoons cornstarch

1. Combine tomatoes, lemon juice, worcestershire sauce, hot pepper sauce and wine in crock pot.
2. Heat 1 tablespoon oil over medium high heat in a non-stick skillet and saute the onions, green pepper and garlic onions are golden.
3. Transfer to slow cooker and mix well.
4. In same skillet, add remaining oil and brown the pork on both sides.
5. Place the pork on top of the tomato onion mixture.
6. Cover and cook on low heat until pork is tender, around 8-10 hours.
7. Transfer the pork to a platter and keep warm.
8. Combine the water and cornstarch in a measuring cup.
9. Stir cornstarch mixture into tomato onion mixture and cook on low stirring often until thickened, about 1-2 minutes.
10. Serve over rice, if desired.

tomatoes, lemon, worcestershire sauce, hot sauce, white wine, oil, onion, green pepper, garlic, center, cold water, cornstarch

Taken from www.food.com/recipe/pork-chop-new-orleans-496085 (may not work)