When I was younger my grandmother made these incredible pork chops. They were breaded, pan fried, and then baked with tomatoes and onions. I still remember how they tasted. She hasn’t made them in a long time but my parents have taken this recipe and made it better for you. To get the recipe, I called my dad because he is the one who usually makes the dish and apparently this started the “pork chop recipe battle of 2016” between my parents as they fervently discussed who’s recipe it is. Honestly, whoever’s recipe it is, it is a keeper! This is a dish that my husband and I ask for quite often because it is so delicious!
When I’m cooking I like to take a recipe that I’ve found and put a spin on it so that’s exactly what I’ve done to this one. From my grandmothers original breaded pork chops to my parents unbreaded baked pork chops I took it one step further with a pork loin and I think you’ll really enjoy it…I know we did!
When you buy pork loins at the store they usually come in packs of 2 (about 2 pounds each loin). I used both in this recipe but you can certainly cut it in half and do pork barbecue or cut your own chops (pork chops come from the loin) from the other one. Look for the leanest one…the one without a huge fat layer and marbling. Pork loin is the leanest cut from the pork but it still can have a layer of fat and some marbling.
NUTRITION SIDE NOTE: Marbling is the white swirls in pork, beef, and lamb. This is fat…saturated fat. It carries a lot of cholesterol (it also carries a lot of flavor). Look for meat without a lot of marbling and add flavor through oils, herbs, and spices.
In every recipe I make there’s an ingredient that many people do not think of adding. I like to be creative yet practical and invent recipes that people would actually make at home but also push you out of your comfort zone a little. My secret weapon in this recipe are capers. If you’ve never used/eaten a caper before I promise you are missing out! The are relatively inexpensive (for a jar that will last me months it cost $1.50) and have a taste that will knock your socks off! They are salty and briny…but not strong like olives. D-E-L-I-C-I-O-U-S!
There’s another catch to this recipe. I add tons of vegetables because a diet that is 2/3 vegetable based has been shown to reduce your risk of many diseases like heart disease and cancer. THAT is why a healthy diet is important. Weight management is important but that is a side note…health, now that’s where it is at kids!
The steps are simple…
OK the recipe you’ve all been waiting for!
Tomato Veggie Slow Cooker Pork Loin
- 5 stalks celery
- 3 whole carrots
- 2 bell peppers
- 3 medium onions (2 large)
- Pork loin (I used 2, 2 pound loins)
- 1 tablespoon capers
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt (omit if watching your sodium intake)
- 1/4 teaspoon pepper
- 1/8 cup balsamic vinegar
- 1, 28 oz can crushed tomatoes
- 1, 28 oz can diced tomatoes
- Chop celery, carrots, peppers, and half of the onions (larger pieces about 1 inch). Put them in the bottom of a large slow cooker.
- Place pork loins in a large bowl and rub capers, garlic, oregano, turmeric, salt, and pepper over the loin to get the flavors surrounding it. I cut small slits into the loin and stuffed them with the garlic and capers.
- Put the loins over the vegetables and pour the balsamic vinegar over the loin and veggies.
- Place the can of crushed tomatoes around the pork loin and layer the rest of the onions on top. Top it off with the can of diced tomatoes. I also put another teaspoon of capers on top of the diced tomatoes but this is optional…I really like capers!
- Cook on high 6 hours or low 8-10 hours.
I served the pork loin with parsley and lemon red skin potatoes and a side salad with homemade balsamic vinaigrette dressing.
Parsley and Lemon Red Skin Potatoes
- 6 small red skin potatoes cut in 1 inch cubes (skins on)
- 1 tablespoon butter
- 1 tablespoon water
- 1 tablespoon fresh parsley
- 1 tablespoon fresh chives
- 1/3 lemon (about 1 tablespoon fresh lemon juice)
- Place all ingredients into a glass dish. Using a steamer lid (or a glass plate on top) microwave on high for 10 minutes.
- Season with salt and pepper to taste (can also use more herbs and spices)
Recipe Notes: this slow cooker recipe takes about 10 minutes to prepare. You can sear the tenderloin in a pan first but it is not necessary. The meat is fall apart tender without the sear. It is so quick, easy, and delicious.
Pork loin recipe cost: about $15 for 8 servings (4 oz of meat). That is $1.87 per serving!