 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
|
My family loves this meal after church services, writes Martina Williams from Grovetown, Georgia. I serve it with spaghetti, salad and garlic bread. Ingredients:
6 bacon strips, diced |
1/2 pound fresh mushrooms, sliced |
1 medium onion, finely chopped |
1 garlic clove, minced |
3/4 cup king arthur unbleached all-purpose flour |
4 teaspoons italian seasoning, divided |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
dash cayenne pepper |
6 bone-in pork loin chops (1 inch thick) |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) chicken broth |
1 can (6 ounces) tomato paste |
1 package (10 ounces) frozen peas, thawed |
hot cooked pasta |
Directions:
1. In a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remover to paper towels. In the drippings, saute mushrooms, onion and garlic until tender. Transfer to a 5-qt. slow cooker with a slotted spoon. In a shallow bowl, combine the flour, 3 teaspoons Italian seasoning, salt, garlic powder, pepper and cayenne; coat pork chops with flour mixture.
2. In the same skillet, brown the pork chops; transfer to the slow cooker. Top with tomatoes and bacon. Combine the broth, tomato paste and remaining Italian seasoning; add to slow cooker.
3. Cover and cook on low for 4-6 hours or until pork is tender; add peas during the last 30 minutes. Serve with pasta. Yield: 6 servings.
|
|