Prep 15 mins
Cook 3 hrs 30 mins
Just a little something I threw together in the crockpot. Goes nicely over cooked noodles or rice, or even better- with a nice loaf of crusty Italian bread to soak up the sauce. Some nice Chianti wine would be excellent with this!
- 2 tablespoons olive oil
- 4 pork chops (about 2 pounds total)
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 (13 3/4 ounce) can artichoke hearts, drained (chopped if desired)
- 1 (15 ounce) can tomato sauce
- 1 1⁄2 teaspoons italian seasoning (or a combination of oregano, marjoram, and basil, with a pinch of sage)
- 2 cloves garlic, minced
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- salt (to taste)
- fresh ground black pepper (to taste)
- Brown chops in oil in a skillet.
- Place chops in the bottom of the crockpot.
- Cover chops with peppers, onions, and artichoke hearts.
- Stir together remaining ingredients in a small bowl.
- Pour mixture over vegetables in the crockpot.
- Cover crockpot and cook on high for 3-3 1/2 hours on high or on low for 5-8 hours or until pork chops are just cooked through and tender (your time may vary with your appliance so check!).
- Serve with cooked noodles, rice, or crusty Italian bread, if desired (I also sprinkled with Parmesan and red pepper flakes).
This recipe is very spicy and sweet. It is a must keep at our house. The chops were very tender and moist. I served it with baked potatoes.
This was an easy recipe and came together just as written. Lots of leftover sauce.
Made this wonderful recipe in my favorite kitchen appliance a pressure cooker (8 qt. Cooks Essentials from QVC). I browned the pork chops removed them, sauteed the onions and added all of the other ingredients, then put the chops back in. It took only 20 minutes to cook and the meat fell off the bone no knives needed. I left out the peppers and artichoke hearts since my husband doesn't eat them, doubled the tomato sauce and it was still full of flavor. I made plenty of rice to soak up the sauce. I recommend using pork chops on the bone. Bon Appetit!