Pork Chops Provençal
Serves 6. Recipe is provided by Euro-Pro/Ninja Cooking System, “Cooking Easier, Cooking Better.”
¼ lb. bacon, cut into 1-inch strips (see note)
6 bone-in center-cut pork chops
Salt, to taste
Ground black pepper, to taste
1 large onion, thinly sliced
3 cloves garlic, minced
1 can (14.5-oz.) chopped tomatoes, undrained
1 (8-oz.) pkg. frozen artichoke hearts, thawed and drained
1 cup pitted kalamata olives
1 tbl. fennel seeds
1. Set to “Stovetop Med” and place bacon in pot. Cook uncovered 10 minutes or until bacon is crisp, stirring occasionally. Remove bacon from pot and drain on paper towels.
2. Season pork chops with salt and black pepper. Add pork to pot. Cook 10 minutes or until browned on both sides.
3. Return bacon to pot. Add onion, garlic, tomatoes, artichokes, olives and fennel seeds to pot. Cook 5 minutes, stirring occasionally. (If you are unable to find frozen artichokes, use a 7.5-ounce jar of artichokes, drained).
4. Set to “Slow Cook Low” for 5 to 7 hours. Cover and cook until pork is fork tender.
Note: If you are not using a Ninja system for this recipe, you will need to cook bacon on the stove-top. You will also need to brown the pork chops in a pan on the stove-top before placing in slow cooker. Cooking time may need to be increased to 6 to 8 hours or until pork is tender.
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