1 (28 oz) can diced tomatoes, drained (I used seasoned diced tomatoes)
1/2 Cup dry white wine
2 cloves garlic, minced
1 tsp. italian seasoning
1/2 tsp. dried basil
4 slices mozzarella cheese
Thin spaghetti (optional)
Instructions
Heat 1 Tbl. oil in pan and brown chops, about 2 minutes per side, Transfer to slow cooker. In same skillet, reduce heat, add remaining oil and cook onion until browned. Add mushrooms and green papper and stir until they are soft. Pour over pork chops in slow cooker.
Mix together pasta sauce, diced tomatoes, white wine, garlic, italian seasoning, and basil. Pour into slow cooker. Make sure chops are tucked into the entire mixture.
Cook on low for 8 hours or high for 4 hours. To serve, place slice of mozzarella on chop and cover with sauce, Cook thin spaghetti as side dish, if desired.
NOTE; I only make 2 chops. I cut sauce in half, but leave everything else the same. Worked out great for two people.
614 cals per chop, 31 gram fat, 41 gram carb, 8 grams fiber, 1,485 mg.sodium, 82 mg. chol.
Serving
Suggestions
Can also use boneless chicken instead of pork.
Originally Submitted
9/10/2014
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