Slow Cooker Pork Chops Recipe with Peppers and Tomatoes

Slow cooker pork chops with garlic, peppers and tomatoes.

Slow Cooker Pork Chops Recipe with Peppers and Tomatoes

These slow cooker pork chops are cooked in a delicious and simple tomato sauce with peppers and lots and lots of garlic, resulting in juicy and tender chops with boatloads of flavour.

Course Main Course

Cuisine European

Keyword pork chops with tomato, slow cooker pork chops, slow cooker pork chops with peppers, slow cooker pork chops with tomato and pepper

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Servings

Calories 779kcal

Author Brian Jones

Ingredients

2 Large Boneless Pork Chops 400g total
½ tablespoon Olive Oil
½ teaspoon Salt
2 Medium Onions 300g total
10 Garlic Cloves
1 teaspoon Flour
75 ml Worcestershire Sauce ⅓ Cup
3 Bell Peppers About 400g total prepared weight
400 g Tin of Cherry Tomatoes 14oz
2 Sprigs Fresh Rosemary
125 ml Chicken Stock ½ Cup

Instructions

Top and tail the onions, cut them in half and peel them, then cut them into 5-7mm (¼") thick slices from top to bottom.
Peel the garlic cloves and dice them as finely as you can.
Remove the stalks and the seeds from the peppers and then slice them into strips 5-7mm (¼") thick.
Rub the pork chops with ½ tablespoon of oil and then season them with the salt.
Heat a 30cm or 12" frying pan (nonstick is fine) over a high heat, and when the pan is hot, sear the chops on both sides until nicely coloured, make sure you do the fatty end too. This will take around 60-90 seconds per side. Then remove them and set aside.
Return the pan to a medium-high heat and add the remaining oil and the onions, cook for 7-10 minutes (stirring regularly) or until they have softened and become golden.
Add the chopped garlic and cook for another minute.
Add the flour and then cook for 1 more minute, stirring constantly to cook out the flour.
Pour in the Worcestershire sauce and stir to combine and reduce by half, then transfer to a small 3½-4 litre (4-quart) slow cooker.
Add the tinned tomatoes, chopped peppers and rosemary and stir to combine, have a taste and add salt if needed.
Nestle the pork chops into the mix, ensuring that they are covered by some of the mix and any resting juices, then add a lid and cook on low for 90 minutes.

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