Best Slow Cooker Italian Pork Chops Recipes

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.

SLOW COOKER CREAMY ITALIAN PORK CHOPS

Steps:

• Spray a large slow cooker (5 to 6 quarts) with nonstick spray. Lay the pork chops (or chicken in the bottom). Sprinkle with black pepper to taste. Sprinkle with the dry Italian seasoning mix. Place the mushroom slices even over the top of the meat. In a bowl mix the soups and cream cheese. Pour evenly over the meat and mushrooms. Pour the cup of water around the edges of the meat. Cook on low for 7-8 hours or on high for 4 hours. When done, stir the gravy around to mix it well. You can break the meat into smaller bit size servings or serve as they are. If serving this over pasta, you may want to cut the meat smaller, but if serving with mashed potatoes or rice on the side, leave it as is. Its' so tender it will just about fall part.

SLOW COOKER - ITALIAN PORK CHOPS RECIPE - (4.6/5)

Steps:

• Place onion in a 5- to 6-quart slow cooker. Place half of the pork chops atop onions. Sprinkle with half of the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together cornstarch and the cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables. Serve with orzo.