Ingredients

6 bone-in pork loin chops (7 ounces each)

3/4 teaspoon salt, divided

1/4 teaspoon pepper

1 tablespoon olive oil

1 cup sliced fresh mushrooms

1 small onion, chopped

1 celery rib, chopped

1 small green pepper, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes

1/2 cup water, divided

1/2 teaspoon dried basil

2 tablespoons cornstarch

4-1/2 cups cooked egg noodles (optional)

Directions

Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.

Cover and cook on low for 8-10 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.

Nutritional Facts1 pork chop with 3/4 cup noodles and 1/2 cup sauce equals 371 calories, 12 g fat (4 g saturated fat), 110 mg cholesterol, 458 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.