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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
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    6 servings


  • 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.

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