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Tangy Tomato Pork Chops

 Tangy Tomato Pork Chops
These tender chops are smothered in a delightfully rich sauce. “I’ve used a chuck roast instead of pork loin chops, stewed tomatoes instead of diced and served it over rice. It’s always good.” —Lea Ann Schalk, Garfield, Arkansas
6 ServingsPrep: 20 min. Cook: 8 hours


  • 6 bone-in pork loin chops (8 ounces each)
  • 1 tablespoon canola oil
  • 1 large onion, sliced
  • 1 large sweet red pepper, sliced
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked egg noodles, optional


  • In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow
  • cooker. Layer onion, red pepper and mushrooms over pork chops.
  • In a large bowl, combine the tomatoes, brown sugar, vinegar,
  • Worcestershire sauce, salt and pepper; pour over pork and
  • vegetables.
  • Cover and cook on low for 8-9 hours or until pork is tender. Serve
  • with noodles if desired. Yield: 6 servings.
Nutritional Facts: 1 pork chop with 1/2 cup sauce (calculated without egg noodles) equals 403 calories, 21 g fat (7 g saturated fat), 111 mg cholesterol, 455 mg sodium,

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Tangy Tomato Pork Chops (continued)

Nutritional Facts: 15 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.