Italian Pork Chops Recipe
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:
5 grams total fat
60 mg cholesterol
323 mg sodium
29 grams carbohydrates
4 grams fiber
28 grams protein
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