Tomato-Topped Italian Pork Chops
6 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
1 small onion, chopped
1/2 cup chopped carrot
1 can (14-1/2 ounces) diced tomatoes, drained
1/4 cup reduced-fat balsamic vinaigrette
2 teaspoons dried oregano
In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops.
Cover and cook on low for 8-10 hours or until meat is tender. Yield: 6 servings.
Recipe found here: Tomato-Topped Italian Pork Chops