Italian Pork Chops

4 bone in pork loin chops (1 inch thick) 1/2 pound fresh mushrooms, sliced 1 medium onion, chopped 1 garlic clove, minced 2 cans tomato sauce (8 oz. each) 1 T. lemon juice 1/2 t. salt 1/2 t. each dried oregano, basil, and parsley flakes 1/4 cup cornstarch 1/4 cup cold water Green pepper rings, optional

In a nonstick skillet, brown pork chops on both sides. In a slow cooker, combine the mushrooms, onion and garlic. top with the pork chops. In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove pork and keep warm. Transfer mushroom mixture to a pan. In a small bowl, combine the cornstarch and water until smooth; Add to saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over the pork chops. Garnish with green pepper rings if desired. Serves 4 Source: Unknown

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