Ingredients
6 bone-in pork loin chops (7 ounces each)3/4 teaspoon salt, divided1/4 teaspoon pepper1 tablespoon olive oil1 cup sliced fresh mushrooms1 small onion, chopped1 celery rib, chopped1 small green pepper, chopped2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes1/2 cup water, divided1/2 teaspoon dried basil2 tablespoons cornstarch4-1/2 cups cooked egg noodles
Preparation
Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.
Cover and cook on low for 4-6 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.
