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Servings: 4
Calories: 332kcal
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Ingredients
- 1 pound boneless pork chops
- 1 tablespoon dijon mustard
- 3 tablespoons balsamic vinegar
- 1 medium onion sliced thin
- 3/4 diced fresh or canned tomatoes
- 1/2 cup white wine
- A few sprigs of fresh basil
- teaspoon olive oil - optional
- 1 tablespoon flour mixed with 2 tablespoons of water - optional
Instructions
- 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 1/2 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.
Notes
Substitutes
bone-in pork chops for boneless pork chops or boneless skinless chicken breasts or thighs.
Canned diced tomatoes for fresh tomaotes.
Serve with mashed potatoes, roasted potatoes, green beans, and a salad.
Store leftovers in the refrigerator for up to four days.
Reheat on top of the stove or in the oven.
Nutrition
Serving: 1 | Calories: 332kcal | Carbohydrates: 9g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 259mg | Fiber: 1g | Sugar: 4g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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