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Italian Pork Chop Dinner

 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."
6 ServingsPrep: 30 min. Cook: 4 hours


  • 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 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

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Italian Pork Chop Dinner (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.