Uses a 3 1/2 to 4 quart cooker
Makes 4 servings

1 16 ounce can stewed tomatoes
juice of 1 lemon
1 teaspoon worcestershire sauce
dash of louisiana hot pepper sauce
1/4 cup dry white wine
nonstick cooking spray
1 medium onion thinly sliced
1 sweet green pepper thinly sliced
2 cloves garlic minced
4 boneless center cut loing pork
chops trimmed of fat and cut 1/2 inch
thick
dash of white pepper
1/4 cup cold water
2 tablespoons cornstarch
1 cup rice

Combine the tomatoes, lemon juice, worcestershire sauce,
hot pepper sauce and wine in a electric slow cooker. Coat
a nonstick skillet with the nonstick spray and saute the
onions, green peppers and garlic over medium high heat
until the onions are golden, 3-5 minutes. Transfer the
onion mixture to the slow cooker and mix well. In the same
skillet, brown the pork on both sides over medium high
heat. Place the pork on top of the tomato onion mixture.
Sprinkle the pork with the white pepper. Cover and cool on
LOW until pork is tender, 8-10 hours. In the last half hour
cook the rice separately; keep warm. Transfer the pork to a
platter, leaving the tomato onion mixture in the slow
cooker. Keep the pork warm. Combine the water and the
cornstarch in a measuring cup. Stir the cornstarch mixture
into the tomato onion mixture and cook on LOW, stirring
often, until the liquid thickens, 1-2 minutes. Divide the
rice among four serving plates; top it with the tomato
onion mixture and a pork chop. COOK'S NOTE: Whats the
difference between Louisiana hot sauce and tabasco. Pleanty
of heat, that's what. Of the two, Louisiana is the milder.
If you choose to use tabasco, measure it in drops, not
teaspoonsful.