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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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The author of the cookbook from which I got this recipe suggests using a New York State white wine but I used a French white wine and it turned out perfectly fine. Ingredients:
4 boneless centre cut pork loin chops, sliced 1/2-inch thick and trimmed of fat |
1 teaspoon olive oil |
4 garlic cloves, minced |
1/2 teaspoon white pepper |
1 1/2 cups white wine |
2 shallots, thinly sliced |
1 tomato, sliced |
1/2 green bell pepper, thinly sliced into rings |
4 potatoes, quartered |
Directions:
1. Rub the pork chops with the oil, garlic and pepper.
2. Coat a nonstick skillet with cooking spray and heat over medium-high heat.
3. Add the pork chops and cook until lightly browned on both sides, about 3 minutes a side.
4. Remove to a crock pot.
5. Pour half of the white wine into the skillet and cook, stirring and scraping to deglaze the skillet, about 3 minutes.
6. Pour into the crock pot.
7. Arrange the shallots, tomato, and bell pepper over the pork.
8. Arrange the potatoes around the edges of the crock pot.
9. Pour in the remaining wine.
10. Cover and cook on either low or high until the pork is cooked through, the potatoes are tender and the flavours are blended, 5 to 6 hours on low or 3 to 4 hours on high.
11. Serve the pork topped with the broth and the vegetables.
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