Reviewed: Apr. 6, 2013

We loved this. Chops were moist and tender. I did brown them first as per the recipe. Think I'll try it with chicken thighs next time.

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Airedalelover

Home Town: Towson, Maryland, USA

Living In: Cottonwood, Arizona, USA

Reviewed: Feb. 23, 2013

I used three smoked pork chops, 1 cup of sauce and 15oz can of diced tomatoes with chiles. It was served over rice and we loved it. will make it again.

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laray67

Reviewed: Feb. 18, 2013

I used a pork loin roast instead of chops. The sauce wound up being thinner than I anticipated but the flavor was really good. I will try draining the diced tomatoes and adding tomato paste next time I make it. This recipe definitely needs salt and pepper.

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Auntie Mame

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 13, 2013

used chicken. put everything in crockpot at once w/o sauteeing first.

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Suzanne

Reviewed: Jan. 5, 2013

My entire family ate this up. The pork does get a little dry, as it is such a lean meat. In the future I may cut the coooking time, but certainly will make this again!

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Tiffiecancook

Cooking Level: Intermediate

Reviewed: Dec. 25, 2012

This turned out so well! My pork chops fell apart when I took them out of the slow cooker, so I pulled them apart with 2 forks like pulled pork and it was great over pasta. My only complaint is that the sauce was very watery. Shredding the pork helped. Next time I would add a little tomato paste to thicken the sauce. Overall, the flavour (and SMELL!) was fantastic and I will make this again.

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fitzmonkey

Reviewed: Dec. 21, 2012

I used a small pork butt roast , and roasted red peppers instead of fresh ones. Slowed cooked for 8 hours and served over white rice. The roast was juicy and fall apart tender. I make once a month on Sunday.

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cheater47

Reviewed: Nov. 14, 2012

This was excellent! Too late in the day so I did it on the stove and used chicken. DH loved it. I did put the sauce and fire roasted tomatoes in the blender (I don't like tomato pieces in my sauce. Definitely a keeper!

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NINABAMBAM

Reviewed: Nov. 12, 2012

Absolutely fantastic dish! I followed the original recipe & only made a couple of small adjustments. I substituted 1/3 each of red, yellow & orange bell pepper in place of the green bell pepper (just my preference.) I added @ 1 tsp. sugar and 1/2 tsp. baking soda to the sauce when it was done. My mom taught me to do this to cut the bitterness when cooking with tomatoes. I only cooked it for 4-5 hours instead of 7-8. Served it over penne pasta the first time; then used bowtie the next two times. It was fabulous! The best Italian sauce I've ever made. The sauce makes so much that my husband and I had two meals with the pork chops, then I saved the rest of the sauce and added browned Italian sausage for a 3rd meal. It was really great with the sausage! So delicious!!

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cnewman

Reviewed: Nov. 1, 2012

I made this yesterday. It was sooo good !! I didn't have any wine on hand so I omitted it. I don't know if it could possibly taste any better with the wine ?? This was absolutely delish !!! Don't change a thing & don't skip a step (as some have suggested)!!!! The meat was so tender. After having this for dinner, I shredded the rest in the juices for sandwiches for the rest of the week. I also froze a ton of the sauce/juice to use at a later date.. maybe with fish or chicken ?? Thanks for the great recipe SneakyTeaky !!!

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