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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This succulent pork supper was sent in by Ellen Gallavan, Midland, Michigan. The moist chops simmer to perfection in a tangy sauce, then are served over pasta. This was one of my mother's most-loved recipes, she shares. Ingredients:
3 cans (8 ounces each) tomato sauce |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 small onion, finely chopped |
1 bay leaf |
1 teaspoon celery seed |
1/2 teaspoon italian seasoning |
6 bone-in pork loin chops (8 ounces each) |
2 tablespoons olive oil |
hot cooked spaghetti |
Directions:
1. In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning.
2. In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Serve chops and sauce over spaghetti. Yield: 6 servings.
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