6 pork rib chops (with bone)cut 1/2 inch thick (about 2 1/2 pounds)
2 tsp. dried Italian seasoning
4 cloves garlic, minced
2 141/2 ounce can no-salt-added diced tomatoes, undrained
2Tbsp balsamic vinegar
2 Med. zucchini, halved lengthwise and cut crosswise into 1 inch pieces.
4ounces dried orzo,cooked according to package directions
1.place onion,in a 5-6qt.slow cooker.Place half of the pork chops on onion. Sprinkle with half of the itailian seasoning, garlic, 1/4 tsp.salt,and 1/4tsp.black pepper. Repeat layering with remaining pork, itailian seasoning, garlic, salt and black pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces.
Cover and cook on low hear setting 8-9 hours or on high heat setting for 4-41/2 hours.
Use a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm.
In a med. saucepan, stir together cornstarch and 2 tbsp. cold water;stir in cooking juices from slow cooker.
Cook and stir over med. heat until thickened and bubble;cook and stir 2 mins. more. Serve over meat and vegtables with orzo.
- Per serving
- 279 calories
- 5 gtotal fat(2gsat
- 60mg chol
- 323 mg sodium
- 29g carb
- 4g fiber
- 28g pro
- 1 starch
- 3lean meat
- Charb. choices