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Pork with Prosciutto and Artichoke Hearts

Estimated Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 5

1 14-oz can artichoke hearts, drained and quartered
2 Tbsp olive oil
1/2 medium onion, thinly sliced
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp red pepper flakes
1 tsp oregano
2 Tbsp white wine
4 oz prosciutto, chopped
2 lbs boneless center-cut pork chops, fat trimmed (or use boneless, skinless chicken thighs)
1 14.5-oz can of diced tomatoes, drained (optional)
1/4 cup heavy cream
1/4 cup grated Romano cheese

Add all ingredients, except for cream and cheese, to the slow cooker; mix well. Make sure chops are lying flat in the crock.

Cover and cook on low for 8 hours.

When done cooking, use tongs to transfer pork chops to a platter. Add the cream and Romano cheese to the crock; stir well to combine them with the cooking juices. Return pork chops to the crock to coat with the sauce.

Everyday Low-Carb Slow Cooker Cookbook