This is so easy and yummy! Have it prepped and in the crock pot by 1 p.m. and you’re golden. The pork is so tender it falls off the bone. This dish is listed as the magazine Fix-It and Forget-It editor’s favorite.
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp pepper
4-6 bone in thick cut pork chops
3 Tbsp. olive oil
1 1/2 cups finely diced carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chicken broth
14.5 oz can diced tomatoes with basil, garlic, and oregano, undrained
1/2 tsp. salt
1 bay leaf
Combine flour, 1 tsp. salt, and pepper; dredge chops in flour mixture
Heat oil in a large skillet over medium-high heat. Add chops and cook 2 to 3 minutes each side until browned. Set aside.
Add carrot, celery, onion and garlic to pan; saute until tender. Add broth and cook 1 minute. Take off stove and add tomatoes, 1 Tbsp. chopped fresh rosemary, 1/2 tsp. salt and bay leaf to veggies.
If chops need to be stacked, make sure to top each chop with vegetable mixture in the slow cooker.
Cover and cook on low 5 – 6 hours.