Tomato-Topped Italian Pork Chops Recipe
Tomato-Topped Italian Pork Chops Recipe photo by Taste of Home

Tomato-Topped Italian Pork Chops Recipe

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Get out the slow cooker: You’re only seven ingredients away from a saucy, delicious meal. —Krystie Chasse, Radium Hot Springs, British Columbia
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 6 servings

Ingredients

  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1/2 cup chopped carrot
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/4 cup reduced-fat balsamic vinaigrette
  • 2 teaspoons dried oregano

Nutritional Facts

1 pork chop equals 267 calories, 12 g fat (3 g saturated fat), 86 mg cholesterol, 234 mg sodium, 7 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Directions

  1. In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops.
  2. Cover and cook on low for 8-10 hours or until meat is tender. Yield: 6 servings.
Originally published as Tomato-Topped Italian Pork Chops in Healthy Cooking April/May 2012, p55

Nutritional Facts

1 pork chop equals 267 calories, 12 g fat (3 g saturated fat), 86 mg cholesterol, 234 mg sodium, 7 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Tomato-Topped Italian Pork Chops

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Apr. 14, 2014

"These were not very well liked in my house. I didn't NOT like them, but I probably won't make it again."

MY REVIEW
Reviewed Jun. 21, 2013

"I made these last night and they were delicious! I did make a few changes. I used regular bone in chops (because that's what I had on hand), I used balsamic vinegar (didn't have vinaigrette), added a tsp of salt and ground pepper to taste. Next time, I will add 1/4 c of diced celery. I also suggest adding the carrots about an hour before the chops are done so they don't turn too soft. I prefer mine with a little more texture. It is a great dish and goes very well over rice."

MY REVIEW
Reviewed Nov. 26, 2012

"This recipe was so good and looked so appetizing, my husband served it as a special in our restaurant and it was a hit!"

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