Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, January 7, 2015


2 tbsp olive oil
1 1/2 lbs (1 1/2-inch) thick boneless pork chops
1 onion, halved lenthwise and sliced thin crosswise
1 pkg (8-oz) fresh mushrooms, sliced
1 green bell pepper, seeded and sliced into thin strips
1 (28-oz) jar your favorite pasta sauce
1 (28-oz) can diced tomatoes, drained*
1/2 cup dry white wine, optional
2 large garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp dried basil
4 slices (or a slice for each chop used)  mozzarella cheese

*For a thicker sauce, cut tomatoes down to a 15-oz size can.

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat; brown chops, turning once. Transfer chops to slow cooker.

Reduce the heat under the skillet to medium; add the remaining tablespoon of oil. Cook onion, stirring occasionally, until browned - about 6 to 7 minutes. Add mushrooms and bell pepper and cook, stirring occasionally, until the vegetables are soft. Mix in the remaining ingredients except cheese. Pour the mixture over the chops in the cooker.

Place lid on cooker and cook for 8 hours on low or 4 hours on high.

To serve, place a chop on plate, top with a liced of the mozzarella cheese and then cover with sauce. Serve with pasta, if desired.

Serves 4 to 5.

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