CANNED TOMAOTES RECIPES

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EASY CROCK POT PORK CHOPS | FOODTALK



Easy Crock Pot Pork Chops | Foodtalk image

Provided by Anne

Total Time 130 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 4

Number Of Ingredients 9

1 pound boneless pork chops
1 tablespoon dijon mustard
3 tablespoons balsamic vinegar
1 medium onion, sliced thin
¾ diced fresh or canned tomatoes
½ cup white wine
A few sprigs of fresh basil
teaspoon olive oil  - optional
1 tablespoon flour mixed with 2 tablespoons of water - optional

Steps:

  • Prepare and measure the ingredients: chop and measure the tomatoes, slice the onions and measure the mustard and balsamic vinegar
  • Add the onions on the bottom of the slow cooker, and place the pork chops on top of the sliced onions.
  • Mix the balsamic, wine and mustard together and pour the mixture over the pork and onions in the crockpot.
  • Next, add the tomatoes to the crockpot. Set the heat to low and cook for 2 ½ to 3 hours until the meat is cooked through (at least 145 degrees) and fork-tender.
  • Thicken the sauce: remove the pork chops from the crockpot with a slotted spoon and set them aside.
  • Mix the flour and water together to make a slurry. Gradually whisk the slurry in until the sauce thickens.
  • Arrange the pork chops on a platter and pour the sauce over them.

EASY CROCK POT PORK CHOPS | FOODTALK



Easy Crock Pot Pork Chops | Foodtalk image

Provided by Anne

Total Time 130 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 4

Number Of Ingredients 9

1 pound boneless pork chops
1 tablespoon dijon mustard
3 tablespoons balsamic vinegar
1 medium onion, sliced thin
¾ diced fresh or canned tomatoes
½ cup white wine
A few sprigs of fresh basil
teaspoon olive oil  - optional
1 tablespoon flour mixed with 2 tablespoons of water - optional

Steps:

  • Prepare and measure the ingredients: chop and measure the tomatoes, slice the onions and measure the mustard and balsamic vinegar
  • Add the onions on the bottom of the slow cooker, and place the pork chops on top of the sliced onions.
  • Mix the balsamic, wine and mustard together and pour the mixture over the pork and onions in the crockpot.
  • Next, add the tomatoes to the crockpot. Set the heat to low and cook for 2 ½ to 3 hours until the meat is cooked through (at least 145 degrees) and fork-tender.
  • Thicken the sauce: remove the pork chops from the crockpot with a slotted spoon and set them aside.
  • Mix the flour and water together to make a slurry. Gradually whisk the slurry in until the sauce thickens.
  • Arrange the pork chops on a platter and pour the sauce over them.

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