Categories: Slow Cooker

Ingredients

• 2 tbsp. olive oil
• 4 boneless pork chops
• 1 onion, halved lengthwise and thinly sliced crosswise
• 8 oz. pkg. fresh mushrooms, sliced
• 1 green bell pepper, sliced into strips
• 15 oz. jar pasta sauce
• 15 oz. can diced tomatoes, drained
• 1/2 cup dry white wine
• 2 large garlic cloves, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp dried basil
• 4 slices mozzarella
• Grated Parmesan

Directions

1. Heat 1 tbsp. oil in a large skillet over medium-high heat. Brown chops 2 minutes per side; transfer to a slow cooker.

2. Reduce heat to medium. Add remaining 1 tbsp. oil and onion to skillet; cook, stirring occasionally, until onion is browned, about 7 minutes. Add mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft, about 7 minutes. Transfer to slow cooker, along with pasta sauce, tomatoes, wine, garlic, Italian seasoning and basil. Tuck chops into mixture.

3. Cook on LOW 8 hours or on HIGH 4 hours. Top each chop with mozzarella, sauce and Parmesan. Serve over pasta, if desired.

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