Monday, October 12, 2009
I made this for Abe's dinner tonight and while he was initially hesitant, he ended up really enjoying it. It's very easy, just brown the meat and toss everything in the slow cooker. It made the house smell so good when I came home from work- and that's from a vegetarian!
I served it with green salad. I will add a side dish of rice next time to round out the meal.
I got this from Not Your Mother's Slow Cooker Recipes.
Pork Chops with Tomato Sauce and Mushrooms
Cooker: Medium oval or large round or oval
4 thick bone-in pork chops, at least 1 inch thick, blotted dry
8 ounce mushrooms, sliced
1 medium yellow onion, chopped
1 large red or yellow bell pepper, seeded and cut into rings or strips
1 clove garlic, minced
Two 8-ounce cans tomato sauce
2 tablespoons balsamic vinegar
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of salt
2 tablespoons cornstarch
1/4 cup cold water
1. In a large, heavy skillet over medium-high heat, brown the pork chops on both sides.
2. In the slow cooker, combine the mushrooms, onion, bell pepper and garlic. Nestle the pork chops on top.
3. In a medium-size bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt. Pour over the chops. Cover and cook on LOW until the meat is tender, 6 to 8 hours.
4. Transfer the pork to a platter and tent with aluminum foil to keep warm. Transfer the tomato sauce to a medium-size saucepan. In a small bowl, whisk together the cornstarch and water until smooth, and stir the slurry into the sauce. Bring to a boil over medium heat, stirring, until slightly thickened, about 2 minutes. Serve the sauce over the pork chops.