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Osso Buco Chops with Cheese Risotto (slow cooker style)

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Course: Main Course
Ingredients Method

Ingredients
  

  • 2 lb thick cut pork chops
  • 1 can diced tomatoes with basil, garlic and oregano 14.5 ounce jar
  • ¼ cup flour
  • ¼ tsp salt
  • ¼ tesp pepper
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 chicken gravy 12 ounce jar
  • ½ cup white wine
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp soy sauce low salt version
  • 1 tsp chopped garlic
  • 1 sprig fresh rosemary
  • 4 bay leaves
  • 6 large carrots cut into strips

Method
 

  1. Preheat the slow cooker on the high setting. Salt and pepper chops, then coat with flour.
  2. On the stove, using low/medium heat, brown chops in olive oil, and remove from the pan.
  3. Add tomatoes, carrots, wine, onion, chicken gravy, rosemary, garlic, bay leaves, Worcestershire Sauce, and soy sauce to the pan and bring to a boil.
  4. Place chops in the bottom of the crockpot. Pour tomato mixture over chops. Cover and let cook on low for 8 hours.
  5. Before serving remove bones, rosemary sprig, and bay leaves.
Risotto
  1. Before serving cook 1 cup of risotto per package directions. Substitute chicken broth for the water called for when cooking the risotto.
  2. One minute before the risotto is done, add two heaping tablespoons of grated Parmesan and Romano cheese. Stir.
  3. Risotto can be a side dish or served under the Osso Buco mixture.