It’s a brisk 35 degrees outside. The wind chill makes it feel like a mind-numbing 23.
I guess it’s time to really bundle up and kick that heater on. Fun fact about me: I love the smell of when you first turn on a heater. There’s something about that dust getting singed that I really like. I also like the smell of freshly vacuumed carpet, so I guess I’m a weird cookie.
With the teeth-chattering cold already here in Oklahoma, my meals are getting hardier and hardier. I’m craving meat and stick-to-your ribs soups and suppers. This one definitely fits that bill.
I was a little wary about making pork in the slow cooker. If you know anything about pork, you know it can end up really dry, really quick. I went for a bone-in chop because bone-in meats tend to stay tender for much longer. That’s also the reason I usually choose bone-in chicken for the crockpot.
My fears were quickly whisked away after the first few bites. Was it the most tender pork I had ever had? No, but it also wasn’t particularly dry either. The flavorful tomato combination that seeped into the chops also helped. They had this tangy & sweet flavor that tasted so good with the chunks of tomatoes that were mixed in on top.
I served these pork chops with some of those “impossible” noodles you may have heard about. The noodles are made out of konjac root and are zero carb and super fiberous. The brand that I ordered on Amazon (Weight Watchers, I think) taste almost exactly like regular noodles. A lot of people say they have a fishy taste or odor, but the packages I’ve used had neither. If you throw enough sauce on top they taste pretty much just like regular ol’ pasta.
If you’re not on an ultra-low-carb diet like I am, you can serve these chops with egg noodles or mashed potatoes. The tomato sauce is too good not to have sopped up by some type starch.
Tangy Tomato Pork Chops
Savory pork chops in a tangy tomato sauce with mushrooms and red bell peppers.
- 5-6 bone-in sirloin pork chops
- 10 pearl onions, peeled
- 1 large bell pepper, sliced
- 2 cups slice baby portobello mushrooms
- 1 (28 oz) can diced tomatoes, undrained
- 1 TBS. erythritol (or use brown sugar)
- 1 TBS. balsamic vinegar
- 1 TBS. Worcestershire sauce
- salt & pepper
- Egg noodles, konjac noodles, or mashed potatoes, for serving
- Season chops with salt and pepper and lay on the bottom of a slow cooker. Lay mushrooms, pearl onions, and red bell pepper on top of chops.
- In a large bowl, stir together tomatoes, erythritol, vinegar, Worcestershire, salt and pepper. Pour over pork.
- Cook on LOW for 7-8 hours. Serve with egg noodles. konjac noodles, or mashed potato.
Season chops with salt and pepper and lay on the bottom of a slow cooker. Lay mushrooms, pearl onions, and red bell pepper on top of chops.
In a large bowl, stir together tomatoes, erythritol, vinegar, Worcestershire, salt and pepper. Pour over pork.
Cook on LOW for 7-8 hours. Serve with egg noodles. konjac noodles, or mashed potato.
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