Crock Pot Italian Pork Chops

6 Servings

• 1 medium onion, chopped
• 6 bone-in pork rib chops, cut ½ inch thick (about 2½ pounds total)
• 2 teaspoons Italian seasoning, crushed
• 4 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 tablespoons balsamic vinegar
• 2 medium zucchinis, halved lengthwise, cut crosswise into 1 inch pieces
• 2 tablespoons cornstarch
• 2 tablespoons water
• 4 ounces uncooked orzo pasta, cooked according to package directions

Place onion in a 5 to 6 quart slow cooker. Place half of the pork chops on top of onions. Sprinkle with half the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker.

Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4½ hours.

Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together the cornstarch and cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables with orzo.

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