Thursday nights have become increasingly busy around here, so I’ve now dubbed them Slow Cooker Thursdays. There’s no way I’m going to be able to cook a dinner in between shuttle stops, so I’m thankful I have a good number of tasty slow cooker meals in my back pocket. This one can now be added to the list.
I honestly can’t remember a time where I’ve cooked whole, bone-in pork chops in the slow cooker, and I was pretty happy with how they turned out. The pork was fall-off-the-bone tender, and had a ton of flavor from a delicious herb-garlic rub. It was topped with tomatoes, zucchini, and a speedy quick gravy that I made from the leftover juices after cooking.
To begin, I mixed together a few cloves of minced garlic with some salt, pepper, and Italian seasoning.
Then, I got my vegetables together. I chopped up an onion, and sliced up two zucchini into thick half-moon slices.
I spread my chopped onion into the bottom of my 6-quart slow cooker, and then laid two pork chops on top of the onion. Then, I sprinkled half of the garlic-herb mixture over the chops.
Next, I layered in my next two pork chops, and then sprinkled the rest of the garlic-herb mix on top of them.
I poured a large can of diced tomatoes, juice and all, over the pork chops, and then added two tablespoons of Balsamic vinegar. Finally, once the vinegar was in, I nestled the sliced zucchini down into the tomatoes.
At this point, it was ready to go! I popped the lid on the top and let the chops cook for about four hours on HIGH. (You can do 8-9 hours on LOW too, if that works better for your schedule!)
When the time was up, I moved the chops and vegetables to a serving plate, and poured the juices from the slow cooker into a small saucepan where I’d already whisked together some cornstarch and water.
I let the mixture come to a boil, and stirred the gravy until it was thickened and bubbly.
And then we were ready to eat!
I piled the pork chops and vegetables over mounds of creamy, mashed cauliflower, and spooned the rich gravy over the top. It was perfect! That night, we managed to have a deliciously simple, cozy winter meal, that was ready in the thirty-five minutes I actually had free to feed my family before I hopped back in the car to run the oldest to dance class.
Timing is everything, and in this case, it worked out just right.
SLOW COOKER ITALIAN PORK CHOPS WITH ZUCCHINI AND TOMATOES
Inspired by diabeticlivingonline.com
- 1 medium sweet onion, chopped
- 4½"-3/4" thick pork rib chops, with bone
- 2 tsp. dried Italian seasoning
- 4 cloves garlic, minced
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 1 (28 oz.) can diced tomatoes, undrained
- 2 Tbsp. Balsamic vinegar
- 2 medium zucchini, sliced in half lengthwise, and then cut crosswise into 1 inch slices
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- mashed cauliflower or potatoes, or cooked orzo for serving
- In a small bowl, stir together the Italian seasoning, garlic, salt, and pepper.
- Add the chopped onion to the slow cooker, spreading to cover the bottom.
- Place two of the pork chops on top of the onion.
- Sprinkle half of the garlic-herb mixture over the pork chops.
- Add the last two pork chops to the slow cooker, and sprinkle the rest of the garlic-herb mixture over these.
- Pour the canned tomatoes over the pork chops. Drizzle the Balsamic vinegar in over the tomatoes.
- Add the zucchini to the slow cooker, on top of the tomatoes.
- Cover and cook for 4 to 4½ hours on HIGH or 8-9 hours on LOW.
- Using a slotted spoon, remove the vegetables and pork chops to a serving platter. Cover and keep warm.
- In a small saucepan, whisk together the cornstarch and water. Pour the remaining juices from the slow cooker into the saucepan.
- Cook, and stir, over medium-high heat, until the gravy is thick and bubbly.
- Serve the pork chops and vegetables over mashed potatoes, cauliflower, or orzo. Spoon the gravy over the top.