Pork Chops with Tomato Sauce & Mushrooms

Pork Chops with Tomato Sauce & Mushrooms
posted by CrissyBear - 2/04/08 (CLC Comp p 3966)


6 pork top loin chops -- blotted dry
8 ounces mushrooms -- sliced
1 medium onion -- chopped
1 large red or yellow bell pepper -- seeded and cut into strips
1 clove garlic -- minced
2 cans tomato sauce -- (8 oz)
2 Tbsp balsamic vinegar
2 Tbsp minced fresh flat-leaf parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1 pinch salt
2 Tbsp cornstarch
1/4 cup water

In a large, heavy skillet over medium-high heat, brown the pork chops on both sides.

In the slow cooker, combine the mushrooms, onion, bell pepper and garlic. Nestle the pork chops on top.

In a medium bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt. Pour over pork chops. cover and cook on LOW until the meat is tender, about 6 to 8 hours.

Transfer pork to a platter and tent with foil to keep warm. Transfer the tomato sauce to a saucepan. In a small bowl, whisk together the cornstarch and water until smooth, and stir into the sauce. Bring to a boil, stirring until slightly thickened, about 2 minutes. Serve the sauce of the pork chops

Serves 6
PointsPlus™ Value =

248 Calories; 11g Fat; 23g Protein; 14g Carbohydrate; 2g Dietary Fiber