This recipe comes from my friend Nick Palumbo, owner of Palumbo Family Vineyards and Winery in Temecula, California. The great red sauce and thick, tender pork is even more scrumptious over a serving of buttery mashed potatoes.

　　

Ingredients

serves 4

　　

Marinara Sauce

1 tablespoon olive oil

　　1 large onion, finely chopped

　　2 large carrots, finely chopped

　　4 cloves garlic, finely chopped

　　4 celery stalks, finely chopped

　　1 (35-ounce) can diced tomatoes

　　1 (4-ounce) can tomato paste

　　2 teaspoons dried oregano

　　1/2 teaspoon fennel seeds

　　Salt and freshly ground black pepper

　　(makes 4 to 5 cups)

　　

Pork Chops

1 cup all-purpose flour

　　2 teaspoons salt

　　3 eggs, lightly beaten

　　4 thick center-cut pork chops, trimmed of fat

　　3 tablespoons olive oil

　　

Step 1

To prepare the sauce, place a large sauté pan over medium-high heat and add the oil. Add the onion, carrots, garlic, and celery and sauté for about 5 minutes, until soft but not browned.

　　

Step 2

Transfer the vegetables to the slow cooker and add the tomatoes, tomato paste, oregano, and fennel and season with salt and pepper. Cover and cook on low for about 8 hours. Transfer the sauce to a covered container.

　　

Step 3

To prepare the chops, combine the flour and salt in a resealable plastic bag. Place the eggs in a shallow dish. Dip each chop into the eggs to coat thoroughly. One at a time, place the chops in the bag and shake until evenly coated.

　　

Step 4

Place a large sauté pan over medium-high heat and add the oil. Add the pork chops and cook, turning, for about 15 minutes, until browned on both sides.

　　

Step 5

Place the chops in the slow cooker and pour 4 cups of the sauce over the top. Cover and cook on low for 6 to 8 hours, until the meat is very tender.

　　

Step 6

Place a chop on each plate and generously spoon the sauce over the top. Serve at once.

　　Cooks' Note

　　Suggested Beverage: Palumbo Family Vineyards Sangiovese.

　　The Gourmet Slow Cooker: Volume II