Ingredients
6 bacon strips, diced1/2 pound fresh mushrooms, sliced1 medium onion, finely chopped1 garlic clove, minced3/4 cup all-purpose flour4 teaspoons Italian seasoning, divided1/4 teaspoon salt1/4 teaspoon garlic powder1/8 teaspoon pepperDash cayenne pepper6 bone-in pork loin chops (1 inch thick)1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) chicken broth1 can (6 ounces) tomato paste1 package (10 ounces) frozen peas, thawedHot cooked pasta
Preparation
In a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute mushrooms, onion and garlic until tender. Transfer to a 5-qt. slow cooker with a slotted spoon. In a shallow bowl, combine the flour, 3 teaspoons Italian seasoning, salt, garlic powder, pepper and cayenne; coat pork chops with flour mixture.
In the same skillet, brown the pork chops; transfer to the slow cooker. Top with tomatoes and bacon. Combine the broth, tomato paste and remaining Italian seasoning; add to slow cooker.
Cover and cook on low until pork is tender, 4-6 hours; add peas during the last 30 minutes. Serve with pasta.
