Slow Cooker Italian Pork Chops With Potatoes And Green Beans Food

ITALIAN SLOW COOKED PORK CHOPS IN TOMATO SAUCE WITH GREEN BEANS

Steps:

• Heat oil in either a dutch oven or pot
• Cut onion into quarters. Peel garlic cloves.
• Add onion and garlic in oil.
• Season pork chops with salt and pepper.
• Brown pork chops on each side.
• Pour peeled tomatoes into bowl. Squeeze with hand to crush.
• If using slow cooker, add tomatoes to crock pot. Add Chops. Cook on low 6 to 8 hours.
• If using dutch oven, cook everything in dutch oven, add tomatoes, white wine.
• Add 1 teaspoon sea salt and a few grinds of black pepper.
• If the sauce looks too thick add a half cup water.
• Cook on very low for three hours either at 300 degrees in oven or on lowest possible burner on top of stove, stirring occasionally.
• If you want to add in green beans, trim and cook with the sauce.
• Discard the onion, garlic and carrot before serving.

PORK CHOPS WITH GREEN BEANS AND POTATOES

Steps:

• -Pre-heat oven to 400 degrees.
• -Heat about 1/2" oil in a 12" skillet.
• -Brown pork chops in oil; about 5 minutes per side.
• -Use 2 corning ware dishes: Between the 2 dishes divide 1/4 teaspoons salt and 1/4 tsp pepper.
• -Put 3 pork chops in each dish.
• -Add potatoes, green beans, onions and oil from skillet.
• -Add more salt and pepper on top of everything. Probably 1/4 tsp salt and 1/4 tsp pepper.
• -Cover with aluminum foil. Bake for 1 hour.

SLOW COOKER ITALIAN PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops on both sides.
• In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops.
• In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.
• Remove pork and keep warm. Transfer mushroom mixture to a saucepan. In a small bowl, combine the cornstarch and water until smooth; add to saucepan.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. Garnish with green pepper rings if desired.

ROSEMARY PORK WITH POTATOES AND GREEN BEANS

Steps:

• Line the bottom of a crockpot with the pork chops (you may have to layer them on top of one another if you have a skinny pot).
• Sprinkle the rosemary, salt, and pepper on top: dot the top of the meat with the butter.
• Cut the potatoes in half lengthwise and then put on top of the meat.
• Put the green beans on top of the potatoes.
• Mix the water and garlic salt together until dissolved and pour over the ingredients.
• Cook on high 2-3 hours or low 4-6.

TOMATO-TOPPED ITALIAN PORK CHOPS

Steps:

• In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops., Cover and cook on low for 8-10 hours or until meat is tender.

BRAISED GREEN BEANS POTATOES AND PORK CHOPS

Steps:

• Rub chops with 2-tablespoons olive oil. Season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
• Place pork chops in a braising pan and sear both sides 1-2 minutes or until browned. Do not over crowd the pan. Remove chops and place on a plate.
• Add onion and saute' for 2-3 minutes.
• Add Zinfandel wine and reduce by one-half.
• Add ham stock, pork chops, green beans and potatoes. Season with salt and pepper.
• Place bay leaves, peppercorns, juniper berries, fresh herbs in cheesecloth, tie-off with string and place Sachet in pan.
• Bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
• Serve Brasied Green Beans in warm bowls.
• Garnished with fresh chopped parsley.