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This is a regular staple at our house. A sweet and tangy meal!

4 boneless pork chops
1 medium green pepper
1 medium onion
1/2 lb. sliced mushrooms (or 4 oz. can)
8 oz. bottle Catalina low fat dressing
1/4 cup water
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. salt
1 chopped tomato

Put pork chops in crockpot.  Add onion, green pepper and mushrooms.  Mix Catalina dressing with the next four ingredients and pour over pork chops and vegetables.  Cook on low for 5 hrs.  Remove chops and vegetables with a slotted spoon into a covered casserole dish.  Add tomato to pork chops and vegetables and let stand 5 minutes.  Pour sauce over pork chops and vegetables in dish.

Best if served over rice.  Serves 4.  Enjoy!

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