Tasty Tuesdays: CROCK-POT® Inspired Lemon Pork Chops

Thank goodness for potluck suppers at church or I might not use my CROCK-POT® slow cooker at all. I wish I got a chance to use it more often, but honestly, I rarely find a recipe everyone likes. The hubby and I usually agree, but one of the kids is destined to hate what I prepare. Ah, the joys of motherhood!

This weekend, I decided to use up some pork chops I had bought on sale at the grocery store. I usually get meats at the butcher, but the store had buy 1, get 2 free, so this ended up being a great deal--even if they were bone-in chops.

I thought Lemon Pork Chops would be a good choice, since so many people usually make chicken dishes for our potlucks. I discovered I didn't have all the ingredients to make this dish according to the recipe, but I'm known for substituting wherever I see fit. Everyone raved about the dish, so I decided to share this one with you. I don't have a picture to show, so I apologize for that.

Here is the recipe per the cookbook.

• 1 tablespoon of oil
• 4 boneless pork chops
• 3 cans (8 ounces each) tomato sauce
• 1 large onion, quartered and sliced (optional)
• 1 large green bell pepper, cut into strips
• 1 tablespoon lemon-pepper seasoning
• 1 tablespoon Worcestershire sauce
• 1 large lemon, quartered
• Lemon wedges (optional)

1. Heat oil in large skillet over medium-low heat until hot. Brown pork chops on both sides. Drain excess fat and discard. Transfer to CROCK-POT slow cooker.
2. Combine tomato sauce, onion, if desired, bell pepper, lemon-pepper seasoning and Worcestershire. Add to CROCK-POT slow cooker.
3. Squeeze lemon juice from lemon quarters over mixture; drop squeezed peels into CROCK-POT slow cooker. Cover; cook on LOW 6 to 8 hours or until pork is tender. Remove lemon wedges before serving. Garnish with additional lemon wedges, optional.

Here is my recipe:

1 tablespoon of oil

4 pork chops

1 can (15 ounce) tomato sauce

1 can (14.5 ounce) stewed tomatoes

1 large onion, quartered and sliced

2 stalks celery, chopped

1/2 cup lemon juice

1 teaspoon black pepper

1 tablespoon Worcestershire sauce

1. Debone pork chops or use boneless chips and cut into strips. Heat oil in large skillet over medium-low heat until hot. Lightly brown pork chops. Drain excess fat and discard. Transfer to CROCK-POT slow cooker.
2. Combine tomato sauce, stewed tomatoes, onion, celery, lemon juice, black pepper and Worcestershire. Add to CROCK-POT slow cooker. 
3. Cook on HIGH for 3 hours or until pork is tender.

If I made this at home, I would have served it with white rice. The sauce can be ladled over the rice if desired.