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Italian Pork Chops

4 (1-inch thick) lean pork chops
1/2 lb. fresh mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
2 cans (8 ozs. each) tomato sauce
1/4 cup dry sherry
1 tbsp lemon juice
1/2 tsp parsley flakes
1/4 tsp oregano
1/4 tsp basil
2 medium-size green peppers, cut into thin strips

Trim excess fat from pork chops. Brown chops on both sides in a large skillet. Drain pork chops on paper towels; set aside.

Place onion and garlic in bottom of slow cooker. Arrange pork chops on top of vegetables. Add mushrooms, tomato sauce, sherry, lemon juice, parsley, oregano and basil over chops.

Cover and cook on Low for 8-10 hours or on High for 4-6 hours.

Before serving, set to High and place green pepper strips on top of pork chops. Cover and cook for 30 minutes.

Makes 4 servings.

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