"These chops turn out nice and tender, and fall apart easily after being slow cooked. The tomatoey sauce is nice over rice.—Lee Ann Schalk, Garfield, Arizona..."
INGREDIENTS
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6 bone-in pork loin chops (8 ounces each)
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1 tablespoon canola oil
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1 large onion, sliced
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1 medium sweet red pepper, cut into rings
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1 can (4 ounces) mushroom stems and pieces, drained
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1 can (28 ounces) diced tomatoes, undrained
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1 tablespoon brown sugar
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1 tablespoon balsamic vinegar
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2 teaspoons Worcestershire sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Hot cooked rice