4 bone-in center-cut pork chops, cut 1-1/4 inches thick
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, sliced thin
1 green bell pepper, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 can (28 ounces) petite-diced tomatoes
1 cup chicken broth
12 ounces linguine, cooked according to package instructions, drained |
Place chops on work surface. In a shallow dish mix flour, salt and black pepper until blended. Dredge chops in this mixture, coating lightly and shaking off excess. Heat olive oil in a large skillet over medium-high heat. Add chops and brown on both sides, about 3 minutes each side. Place chops in a 6-quart slow cooker. To same skillet add onion, pepper and garlic. Cook on medium heat until softened. Spoon vegetables over chops in slow cooker. Add tomato paste to skillet and cook on medium 1 minute. Then stir in tomatoes and chicken broth. Pour this mixture over chops, put lid on cooker and cook on high 6-7 hours.
When ready to serve, arrange linguine on platter and spoon sauce over. Arrange chops on side of platter.
Serves 4. |