In the summer I like to cook easy and I like my meals light. One of the best ways to cook easy in these hot, hot, hot temperatures is by grilling. But this gal can’t cook by the grill alone. So I use two pieces of equipment that I normally associated with cold weather, comfort food cooking – a slow-cooker and a pressure cooker.
So this weekend since the temps had reached 100 degrees and there was a ton of mulch to put down, I pulled out my slow-cooker to make dinner. This recipe was super easy to pull together and it cooked itself while I did my garden chores.
Lets get cooking.
4 cloves garlic needed. Sorry, this picture is a bit blurry.
Place chopped onion, minced garlic, Italian seasoning, salt & pepper into slow-cooker then place pork chops onto.
Cover with canned diced tomatoes with liquid and balsamic vinegar.
8 hours later dinner is cooked. The pork has fallen off of the bone, it is moist and tender. I’ve boiled the orzo and drained it.
Dinner is served. I added green beans because my husband doesn’t like zucchini.
Slow-Cooked Italian Pork Chops from the Cookbook Diva Recipe Box
6 pork chops with bone, about 1/2 inch thick
1 medium onion, chopped
4 gloves garlic, minced
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 – 14.5 ounce cans diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 zucchini, halved lengthwise and cut into 1-inch pieces
4 ounces dried orzo pasta
2 tablespoons cornstarch
2 tablespoons cold water
1. Place onion into a 5-6 quart slow cooker. Place half of the chops on top of onion. Sprinkle with half of the garlic, Italian seasoning, salt and pepper. Repeat layering with the remaining chops, garlic, Italian seasoning, salt and pepper. Pour tomatoes and vinegar over mixture in cooker. Top with zucchini.
2. Cover and cook on low-heat setting for 8-9 hours or on high-heat setting for 4-4 1/2 hours.
3. Before serving, cook orzo according to package directions, drain. Using tongs and a slotted spoon, transfer chops and vegetables to a serving platter, reserving cooking liquid. Cover chops and vegetables to keep warm.
4. In a saucepan, stir together cornstarch and cold water; add reserved cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon over chops and vegetables. Serve with orzo. Makes 6 servings.
The Cookbook Diva