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9
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Crock Pot Italian Pork Chops

 


1 medium onion, chopped
6 bone-in pork rib chops cut ½ inch thick (about 2½ pounds total)
2 teaspoons Italian seasoning, crushed
4 garlic cloves, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cans (14.5 ounces each) no-salt added diced tomatoes, undrained
2 Tablespoons balsamic vinegar
2 medium zucchini, halved lengthwise, cut crosswise into 1 inch pieces
2 Tablespoons cornstarch
2 Tablespoons cold water
4 ounces dry orzo, cooked according to package directions

Place onion in a 5 to 6 quart slow cooker. Place half of the pork chops on top of onions. Sprinkle with half the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker.

Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4½ hours.

Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together the cornstarch and cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables with orzo.

Makes 6 servings.


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