Ingredients
5 pork chops, boneless, roughly 1-inch thick and 4 to 5 oz each
15 oz tomatoes, cut into chunks (no need to deseed)
5½ oz yellow onions, minced
2 cups brown beech mushrooms, or any mushrooms of your choice, sliced and fresh
1 cup chicken broth, low sodium
1 cup tomato juice, preferably low sodium (freshly extracted is best)
2 garlic cloves, minced
3 tbsp tomato paste
2 tbsp vegetable oil
1 tsp dried oregano
½ tsp Italian seasoning
½ tsp dried thyme
salt and ground black pepper, to taste
buckwheat pasta, or any side of wheat or gluten-free pasta of your choice
parsley, or any herbs of your choice, fresh and chopped (can also be a combination)
parmesan cheese, grated or powdered
Preparation
Heat up a wide skillet with oil over medium-high heat. Add the pork chops and sear evenly on all sides, roughly 3 to 5 sides per side.
Once done, place these at the bottom of your crockpot.
In a large bowl, add the rest of the ingredients and mix.
Pour the mixture to cover the pork chops.
Cover and cook on low for roughly 6 to 7 hours until pork chops are fully cooked.
Adjust seasoning with salt and pepper to taste.
Serve your pork chops with a side of pasta. Garnish with your choice of herbs, roughly ¼ teaspoon, and 1 tablespoon of parmesan cheese, per serving.
