Categories: Slow Cooker
Ingredients
- 2 tbsp. olive oil
- 4 boneless pork chops
- 1 onion, halved lengthwise and thinly sliced crosswise
- 8 oz. pkg. fresh mushrooms, sliced
- 1 green bell pepper, sliced into strips
- 15 oz. jar pasta sauce
- 15 oz. can diced tomatoes, drained
- 1/2 cup dry white wine
- 2 large garlic cloves, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp dried basil
- 4 slices mozzarella
- Grated Parmesan
Directions
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Heat 1 tbsp. oil in a large skillet over medium-high heat. Brown chops 2 minutes per side; transfer to a slow cooker.
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Reduce heat to medium. Add remaining 1 tbsp. oil and onion to skillet; cook, stirring occasionally, until onion is browned, about 7 minutes. Add mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft, about 7 minutes. Transfer to slow cooker, along with pasta sauce, tomatoes, wine, garlic, Italian seasoning and basil. Tuck chops into mixture.
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Cook on LOW 8 hours or on HIGH 4 hours. Top each chop with mozzarella, sauce and Parmesan. Serve over pasta, if desired.