Italian Pork Chops

Salt and pepper both sides of the pork chops, set aside.

Add the tomato sauce, diced tomatoes, garlic, onion, basil, and oregano to your crock pot or slow cooker.

In a pan heat up a little oil over medium high heat, sear each pork chop until brown on each side (30 seconds to a minute).

After each pork chop has been seared place it in the slow cooker, submerging it as much as possible in the tomato mixture.

Over medium-high heat add the red wine to the pan you seared the pork chops in to deglaze the pan. Scrape up any brown bits that are stuck to the pan. As soon as the pan is deglazed (about 30 seconds) dump the red wine liquid into the crock pot.

Cover crock pot and set on low for 8 hours (if some of your pork chops aren’t submerged in the tomato sauce you might want to rotate them every 2 hours.)

After 8 hours, boil some water and prepare pasta according to packaging instructions. Then drain.

You may want to salt and pepper the tomato sauce at this point but I find the pork flavors it enough that it’s not necessary.

Place pork chops on top of pasta (it should be so tender it falls off the bone) and spoon tomato sauce over the whole thing.

Devour pasta and sop up any of the wonderful tomato sauce with a piece of bread.