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Submitted by: Diana Spray from Medora, IN
Originally shared on the web 06/10/2019

6 pork chops, 3/4-inch thick
1 T. oil
1 onion, sliced
1 green pepper, chopped
4-oz. can mushroom stems & pieces, drained
8-oz. can tomato sauce
1 T. brown sugar, packed
2 t. Worcestershire sauce
1-1/2 t. cider vinegar
1/2 t. salt
cooked rice

In a skillet over medium heat, brown pork chops in oil on both sides; drain. Transfer pork chops to a 6-quart slow cooker; add onion, green pepper and mushrooms. In a bowl, combine remaining ingredients except rice. Spoon over pork chops and vegetables. Cover and cook on low setting for 4 to 5 hours, until pork chops are tender. Serve over cooked rice. Makes 6 servings.