photograph by Matt Hulsman

4 to 6 lean pork chops
1 tablespoon oil
½ pound fresh mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
2 (8-ounce) cans tomato sauce
¼ cup dry sherry or water
1 tablespoon lemon juice
½ teaspoon each of salt and pepper
1 tablespoon parsley flakes
½ teaspoon oregano
½ teaspoon basil
2 medium green peppers, cut into rings
Egg noodles, for serving

Trim excess fat off pork chops. In a medium skillet, heat oil and brown chops on both sides. Drain pork chops on paper towels. Put mushrooms, onions, and garlic in the bottom of a Crock-Pot. Arrange pork chops on top of vegetables. In a bowl, combine tomato sauce, sherry (or water), lemon juice, salt, and spices. Pour over chops. Cover and cook on low for 7 to 9 hours. Thirty minutes before serving, add green pepper on top of chops. Serve over egg noodles.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.