Pork Chops with Herb-Tomato Sauce

By nancyjcanzi

Ingredients

• 4 pork rib chops (with bone), cut 3/4 inch thick (about 1 3/4 pounds)
• Nonstick cooking spray
• 1 small onion, chopped
• 2 teaspoons quick-cooking tapioca, crushed*
• 1-1/2 teaspoons bottled minced garlic (3 cloves)
• 1 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 14-1/2-ounce cans no-salt-added stewed tomatoes, undrained

Preparation

Step 1

1. Trim fat from chops. Coat 12-inch skillet with cooking spray; heat over medium-high heat. Brown chops on both sides in hot skillet. Set aside.

2. In a 3-1/2- or 4-quart slow cooker, combine onion, tapioca, garlic, Italian seasoning, black pepper, Worcestershire sauce, salt and crushed red pepper. Add chops. Pour tomatoes over chops.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

4. To serve, transfer chops to serving platter. Spoon tomatoes atop chops using a slotted spoon. If desired, pour some of the cooking liquid atop chops and tomatoes. Makes 4 servings.

*Tip: Crush tapioca with a mortar and pestle or in a spice grinder.