Chops or Chicken With Prosciutto and Artichoke in Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 5 |
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Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine. Ingredients:
14 ounces artichoke hearts (drained if from a can or thawed if frozen, rinsed & quartered either way) |
4 ounces mushrooms, sliced |
2 tablespoons olive oil |
1/2 onion, thinly sliced |
1/2 teaspoon pepper |
1 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
1 teaspoon oregano |
2 tablespoons white wine |
4 ounces prosciutto, chopped |
2 lbs boneless pork chops or 2 lbs boneless skinless chicken thighs, trimmed of fat |
1/4 cup heavy cream |
1/4 cup romano cheese, grated |
1/4 cup mozzarella cheese, shredded |
Directions:
1. Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
2. Cover and cook on LOW for 8 hours.
3. Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
4. Return the chops to the pot and coat with sauce.
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