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Slow Cooker Italian Tomato-Braised Pork Chops

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Slow Cooker Italian Tomato-Braised Pork Chops

Description

Slow Cooker Italian Tomato-Braised Pork Chops are a hearty, comforting dinner featuring tender pork chops slowly simmered in a rich Italian-inspired tomato sauce. The pork absorbs the flavors of garlic, onion, oregano, basil, and tomatoes as it cooks, creating a deeply savory meal with minimal effort. The slow cooker gently tenderizes the pork while allowing the sauce to become rich and flavorful. Sweet bell peppers and onions add extra texture and natural sweetness, while a touch of Parmesan provides a delicious finishing note. This recipe is perfect for busy weeknights, Sunday family dinners, or cozy evenings when you want a satisfying homemade meal without spending hours in the kitchen. Serve the pork chops with creamy polenta, mashed potatoes, pasta, rice, or crusty bread to soak up the flavorful tomato sauce.

Ingredients For the Pork Chops

  • 4 bone-in pork chops, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

For the Italian Tomato Sauce

  • 1 can (28 ounces) crushed tomatoes
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon red pepper flakes, optional
  • ½ cup chicken or vegetable broth
  • 1 tablespoon balsamic vinegar

For Finishing

  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Fresh basil leaves, optional

Step-by-step instructions

1. Season the pork chops

Pat the pork chops dry with paper towels. Season both sides evenly with salt, black pepper, Italian seasoning, garlic powder, and paprika. Allow them to sit for a few minutes while preparing the skillet.

2. Brown the pork chops

Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for approximately 2–3 minutes per side, until nicely browned. They do not need to be fully cooked at this point because they will finish cooking in the slow cooker. Browning adds extra flavor and gives the pork a more appealing color.

3. Prepare the slow cooker

Place the sliced onion and bell pepper in the bottom of the slow cooker. Add the minced garlic and spread the vegetables into an even layer.

4. Make the tomato sauce

In a bowl, combine the crushed tomatoes, tomato paste, dried oregano, dried basil, Italian seasoning, Worcestershire sauce, optional red pepper flakes, broth, and balsamic vinegar. Stir until everything is evenly combined.

5. Add the pork chops

Place the browned pork chops over the vegetables. Pour the tomato sauce evenly over and around the pork chops, making sure each chop is well coated.

6. Slow cook

Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the pork is tender and reaches a safe internal temperature of at least 145°F (63°C). Cooking time may vary depending on the thickness of the chops and your slow cooker.

7. Finish the sauce

Once the pork is cooked, carefully transfer the chops to a serving platter. Taste the tomato sauce and adjust the seasoning if needed. If the sauce is thinner than you prefer, leave the slow cooker uncovered on HIGH for 10–15 minutes to allow some excess liquid to evaporate.

8. Add Parmesan and herbs

Return the pork chops to the sauce or spoon the sauce over the chops on the serving platter. Sprinkle with grated Parmesan cheese, fresh parsley, and optional fresh basil. The Parmesan adds a savory finishing flavor that complements the Italian-style tomato sauce.

9. Serve

Serve the pork chops hot with plenty of tomato sauce. Pair them with pasta, creamy polenta, mashed potatoes, rice, roasted vegetables, or crusty Italian bread to soak up the flavorful sauce.

Tips & notes

  • Bone-in pork chops generally stay more flavorful and moist during slow cooking.
  • Avoid using very thin pork chops because they can become dry during longer slow-cooking times.
  • Searing the pork chops first is optional but highly recommended for deeper flavor.
  • If you prefer a smoother sauce, use tomato sauce instead of crushed tomatoes.
  • Add sliced mushrooms, zucchini, or spinach for extra vegetables.
  • For more heat, increase the red pepper flakes or add a pinch of cayenne pepper.
  • Fresh basil added just before serving provides a brighter Italian flavor.
  • Do not overcook the pork. Once it reaches a safe internal temperature and is tender, it is ready to serve.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Q&A

Can I use boneless pork chops?

Yes. Boneless pork chops can be used, but they are often leaner and may cook faster. Check them earlier to prevent overcooking.

Can I use pork shoulder instead?

Yes. Pork shoulder can be substituted for pork chops, but it will require a longer cooking time and will produce a more shreddable texture.

Can I freeze the leftovers?

Yes. Cool the pork and tomato sauce completely, then store them together in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What should I serve with Italian pork chops?

Pasta, polenta, mashed potatoes, rice, roasted vegetables, green beans, or crusty Italian bread all pair wonderfully with the tomato sauce.

Can I make this recipe without Parmesan?

Absolutely. Parmesan is optional and can be omitted for a dairy-free version. The tomato sauce and pork remain flavorful without it.

Servings & nutrition

Servings: 4
Calories: Approximately 430 per serving
Protein: Approximately 42g
Carbohydrates: Approximately 18g
Fat: Approximately 22g
Fiber: Approximately 4g
Sugar: Approximately 8g
Nutrition information is approximate and can vary depending on the size and cut of the pork chops, amount of oil, Parmesan, and other ingredients used.

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