1. Make the sauce: in a large saute pan over med-high heat, add in the oil. 2. To the hot oil, add the onion, carrots, garlic, and celery; stir/saute for about 5 minutes, until soft but not brown. 3. Transfer vegetables to the slow cooker and add in the tomatoes, tomato paste, oregano, and fennel; season with salt and pepper. 4. Cover and cook on LOW for about 8 hours; transfer sauce to a covered container. 5. Make the chops: combine the flour and salt in a zip-lock plastic bag. 6. Put the eggs in a shallow dish. 7. Dip each chop into the eggs to coat thoroughly. 8. One at a time, place the chops in the bag; shake until evenly coated. 9. Place a large saute pan over med-high heat and add in the oil. 10. Add in the pork chops and cook, turning, for about 15 minutes, until browned on both sides. 11. Place the chops in the slow cooker and pour 4 cups of the sauce over the top. 12. Cover and cook on LOW for 6-8 hours, until the meat is very tender. 13. Place a chop on each plate and generously spoon the sauce over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
