Italian Pork Chops (Crock Pot)

• 4 to 6 (1-inch thick) lean pork chops
• 1 tablespoon oil
• ½ lb. fresh mushrooms, sliced
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 8-ounce cans tomato sauce
• ¼ cup dry sherry
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 1 tablespoon parsley flakes
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon black pepper
• 2 medium green peppers, cut into thin rings

Trim excess fat from pork chops.  In a medium skillet, heat oil and brown chops on both sides.  Drain pork chops on paper towels.  Put mushrooms, onion and garlic in bottom of Crock-Pot.  Arrange pork chops on top of vegetables. 

In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices.  Pour over chops.  Cover; cook on Low 7 to 9 hours (High: 4 to 5 hours).  Before serving, turn to High and place green pepper rings on top of pork chops.  Cover; cook 30 minutes.  4 to 6 servings.