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Italian Pork Chop Dinner

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

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

Printed from tasteofhome.com Nov 19, 2008

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Italian Pork Chop Dinner cont.

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.