1 can (4 ounces) mushroom stems and pieces, 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 rice
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.