*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Oh My Gosh! This was great! I only had 4 chops and a 15 oz. can of tomato sauce which I think you need no green pepper used a yellow one. Even my picky husband ask me to make this again..soon! Definitely use the cornstarch to thicken the sauce and serve over the chops.
I was wary of this recipe at the start and told my husband that I had a back-up plan meal, just in case... Was not even REMOTELY necessary, my husband LOVED it!!! Took one bite, looked at me and said, "This is DEFINITELY a keeper." I did make a few minor changes. I used 3 large, 1/2" thick, bone-in chops (browned as directed). I also added 3 cloves of pressed garlic (minced would also work) in addition to the onion and bell-pepper mix. Instead of tomato sauce, I used a 14.5oz can of no-salt added diced tomatoes and about 15oz of canned crushed tomato, and then doubled the sugar, vinegar, & Worcestershire sauce. I generally omit the salt from a recipe, but in this case I did grind a little fresh rock-salt and fresh black-pepper corns over the top of the pork chops after browning them. I also placed 3 bay leaves in the sauce over each pork chop. I cooked it on high for 3hrs and placed it over rice (did not use the cornstarch). It turned out REMARKABLY juicy with a wonderful flavor!!!!
I threw in one tomato that needed to be used up and only used three big thick chops but kept the sauce ingredients the same. Did add in some shakes of dried parsley and ground pepper minced garlic. The chops were done in six hours and the sauce was so delicious great served over a bed of rice to soak up the great sauce.
For so few ingredients this was surprisingly good! Very quick and easy to make. I made the recipe as is but did shorten the cooking time to around 5 hours which was plenty. I find pork dries out quickly in the crockpot.
This recipe was great! Will definitely have to make again. I also have made a few adjustments as well. First off instead of brown sugar I added white since I don't like it too too sweet. Next I didn't have vinegar so I added one of my favorite dressings which is raspberry vinaigrette. Gave a nice flavor to the sauce. I added sweet peppers since my wife hates bell pepper when it's cooked but loves it raw. Go figure right? And also I added some minced garlic. Can't go wrong with garlic!!!! And I cooked it on low for 5 hours anything longer makes it dry out. And instead of putting it on a bed of rice I put ours on a bed of garlic mashed potatoes and it was terrific!!!
This was a fantastic recipe. The sauce is wonderful. I added about a quarter cup of Heinz Chili Sauce to the mix and it gave it the kick it needed. I didn't add cornstarch but rather just left the sauce as is. It was wonderful to spoon over rice. I reserved all the leftover sauce and peppers and used it the next day over bratwurst. Excellent! Thanks!