Italian Pork Chops

4 to 6 (1-inch thick) lean pork chops
1 tablespoon oil
1/2 lb fresh mushrooms
1 medium onion chopped
1 clove garlic, minced
2 8-ounce cans tomato sauce
1/4 cup dry sherry
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon parsley flakes
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon black pepper
2 medium green peppers cut into thin rings

Trim excess fat from pork chops. In a medium skillet, heat oil and brown chops on both sides. Drain pork chops on paper towels. Put mushrooms, onion and garlic in botom of Crock Pot. Arrange pork chops on top of vegetables.

In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices. Pour over chops. Cover ; cook on low 7 to 9 hours (high; 4 to 5 hours). Before serving, turn to High and place green pepper rings on top of pork chops. Cover; cook 30 minutes. 4 to 6 servings.