This is a crock-pot meal that takes a little more effort that just throwing everything in and turning it on, but it is definitely worth it. Here's what you'll need:
6 lean pork chops, 1 inch thick
1 1/2 Tbsp olive oil
1/2 Cup flour
1 Tbsp kosher salt
1/2 tsp garlic powder
1/2 Cup Parmesan cheese, shredded
8oz sliced mushrooms
1 medium yellow onion, sliced
4 garlic cloves, minced
26oz can/jar spaghetti sauce
1/2 Cup dry red wine or dry sherry
2 Tbsp lemon juice
1 Tbsp dried parsley flakes
1 tsp dried oregano
1/2 tsp Italian seasoning
1/2 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 bay leaves
2 Cups Mozzarella cheese
I know it looks like a lot of ingredients, but a lot of those are spices, don't be intimidated!
Wash pork chops and pat dry with paper towels. Trim any excess fat from chops. Heat olive oil in a large skillet. Mix flour, salt, garlic powder and Parmesan cheese in a shallow dish. Coat the pork chops with the flour mixture and lightly brown on both sides in the heated oil (the pork chops should not be completely cooked); drain the chops on paper towels. Place the mushrooms, onions and garlic in the bottom of the crock pot; add the chops to the top of the veggies. In a large mixing bowl combine spaghetti sauce, wine or sherry, lemon juice and spices (minus the bay leaves). Pour over the pork chops, add the bay leaves to the top. Cover and cook on low for 4-5 hours. Thirty minutes before the cooking time is up remove the bay leaves and add the Mozzarella cheese. Serve with your favorite pasta and bread to soak up the yummy sauce!
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