South of the Border Pork Chops

4 Tablespoons olive oil
2 medium onions cut into 1/2 inch slices
2 medium red bell peppers, seeded and cut into 1/2 inch slices
2 yellow bell peppers, seeded and cut into 1/2 inch slices
1 tsp. ground cumin
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
one 28-32 oz can crushed tomatoes with juice
1 tsp. ancho chile powder
six 1-inch thick pork loin chops

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add onions, bell peppers, cumin, sugar, salt and pepper and saute until the onions start to turn translucent, about 10-12 minutes.  Add the tomatoes and stir to combine.  Transfer to crock pot and set on low.

Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat.  Sprinkle the chile powder evenly over the chops and add to the skillet.  Brown the chops on all sides and transfer to crock pot.  Submerge them as much as you can in the pepper/onion mixture.

Cover the crock pot and cook on low for 6-8 hours, until the pork is tender.

Serve the pork chops with the sauce.