Ingredients
6 bone-in pork loin chops (8 ounces each)1 tablespoon canola oil1 large onion, sliced1 medium sweet red pepper, cut into rings1 can (4 ounces) mushroom stems and pieces, drained1 can (28 ounces) diced tomatoes, undrained1 tablespoon brown sugar1 tablespoon balsamic vinegar2 teaspoons Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepperHot cooked rice
Preparation
In a large skillet, brown chops in oil in batches; drain. Transfer to a 5-qt. slow cooker. Layer with onion, red pepper and mushrooms. Combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over vegetables.
Cover and cook on low for 5-6 hours or until meat is tender. Serve with rice.
