tonight i made a new recipe and seriously, g.o.o.d. people. the thing is, there's a lot of freaky veggies that kids don't really like in dishes, like red pepper, mushrooms, and rings of onions. but here's the deal, it's for the flava. and i mean serious flava. i ate all those lil veggies and the kiddos ate up the pork chop dish because it tasted so yummo. the recipe called for it to be served over egg noodles but at the grocery store today i couldn't pass up the twice baked potatoes on sale so we had those. and the juice was so good they just poured it all over those potatoes and plates were cleaned. the recipe is from taste of home which is my favorite cooking magazine and i buy all their cookbooks. i have a pic of of tonight's dish and i'm going to paste the recipe. try it out and tell me what you think. the brown sugar is what did it for the kids i believe.

yummo ;)

recipe---

Ingredients

• 6 bone-in pork loin chops (8 ounces each)
• 1 tablespoon canola oil
• 1 large onion, sliced ~~i used sweet yellow onion
• 1 large sweet red pepper, sliced
• 1 jar (4-1/2 ounces) sliced mushrooms, drained ~~i used fresh mushrooms
• 1 can (28 ounces) diced tomatoes, undrained
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked egg noodles, optional

Directions

• In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops.
• In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables.
• Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired. Yield: 6 servings.