Italian Pork Chop Dinner

"My family loves this meal after church services," writes Martina Williams from Grovetown, Georgia. "I serve it with spaghetti, salad and garlic bread."

SERVINGS

6

CATEGORY

Main Dish

METHOD

Slow Cooker

PREP

30 min.

COOK

240 min.

TOTAL

270 min.

INGREDIENTS

  • 6 bacon strips, diced
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 3/4 cup all-purpose flour
  • 4 teaspoons Italian seasoning, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 6 bone-in pork loin chops (1 inch thick)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (6 ounces) tomato paste
  • 1 package (10 ounces) frozen peas, thawed
  • Hot cooked pasta

DIRECTIONS

In a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remover to paper towels. In the drippings, saute mushrooms, onion and garlic until tender. Transfer to a 5-qt. slow cooker with a slotted spoon. In a shallow bowl, combine the flour, 3 teaspoons Italian seasoning, salt, garlic powder, pepper and cayenne; coat pork chops with flour mixture.
    In the same skillet, brown the pork chops; transfer to the slow cooker. Top with tomatoes and bacon. Combine the broth, tomato paste and remaining Italian seasoning; add to slow cooker.
    Cover and cook on low for 4-6 hours or until pork is tender; add peas during the last 30 minutes. Serve with pasta. Yield: 6 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008