Italian Pork Chops Recipe

by Jen


1 medium onion, chopped

6 pork rib chops (with bone), cut 1/2 inch thick (about 2 1/2 pounds)

2 teaspoons dried Italian seasoning

4 cloves garlic, minced

2 14 1/2-ounce cans no-salt added diced tomatoes, undrained

2 tablespoons balsamic vinegar

2 medium zucchini, halved lengthwise and cut crosswise into 1-inch pieces

2 tablespoons cornstarch

4 ounces dried orzo, cooked according to package directions

1. Place onion in a 5- to 6-quart slow cooker. Place half of the pork rib chops on onion. Sprinkle with half of the Italian seasoning, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces.

2. Cover and cook on low-heat setting 8 to 9 hours or on high heat setting 4 to 4 1/2 hours.

3. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan, stir together cornstarch and 2 tablespoons cold water, stir in cooking juices from slow cooker. Cook and stir over medium heat until thickened and bubbly, cook and stir 2 minutes more. Serve over meat and vegetables with orzo.

Nutrition per serving 1 chop each:

279 calories

5 grams total fat

60 mg cholesterol

323 mg sodium

29 grams carbohydrates

4 grams fiber

28 grams protein

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