Slow Cooker Pork Stew with Mozzarella

    8 hours 15 minutes

    This is a great Italian stew with pork, capsicum, tomatoes and garlic served with slices of melted mozzarella cheese.

    219 people made this

    Serves: 4 

    • 4 boneless pork chops
    • 2 tablespoons olive oil
    • 1 onion, sliced
    • 1 green capsicum, seeded and sliced into strips
    • 250g fresh mushrooms, sliced
    • 1 (800g) jar tomato pasta sauce
    • 1 (800g) tin diced tomatoes
    • 1/2 cup (125ml) dry white wine
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon dried basil
    • 2 large cloves garlic, minced
    • 4 slices mozzarella cheese

    Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

    1. In a large frypan brown chops over medium-high heat. Transfer to slow cooker.
    2. In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and capsicum and cook until the vegetables are soft. Mix in pasta sauce, diced tomatoes and white wine. Season with Italian seasoning, basil and garlic. Pour over pork chops in slow cooker.
    3. Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop and cover with sauce.

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    Reviews in English (207)


    I always dis-like people who "massacre" recipes and then rate them so low (well duh! It's not like you're some awesome well known chef!), so having said that, I made it per the instructions and it's good (4 stars), but to make it 5 stars, here are my suggestions: Mix 2 tsp each garlic powder and oregano w/ 1 tsp crushed rosemary - rub this onto the pork chops, and do a quick sear in the oil. Use a GOOD brand of pasta sauce (ever hear the theory "buy cheap, get cheap"...well the same holds true in cooking!) I recommend Bertolli Fire roasted tomato sauce w/ cabernet sauvignon! Then to give the dish more depth, don't stick to regular diced tomatoes, I suggest Glen Muir fire roasted diced tomatoes. Instead of a normal bell pepper, I chose to go gourmet and bought fire-roasted red bell was Absolutely phenomenal! Also, instead of your regular white mushrooms, swap those for the baby ports - it will give some rustic heartiness to this dish. Even though this dish has dry white wine, the flavours meld SO nicely! It's a fantastic dish! Oh, and make sure you are using fresh mozzarella, not that brick stuff!  -  21 Jan 2009  (Review from Allrecipes USA and Canada)


    DELICIOUS! I was a little hesitant to try this, as I lived in Italy for a short time and hold my Italian food to a very high standard. I was very pleased with the turn out. It would be better with homemade pasta sauce, instead of using sauce from a jar. But with the added veggies and spices, the sauce was great. One major change I did was I only cooked this for 4 hours. I made sure the pork was done. If I had cooked it for the full time, the meat would have turned out too tough and not tender at all.  -  10 Dec 2007  (Review from Allrecipes USA and Canada)


    This was delicious. Only problem was the chops came out so tender, they were falling apart in pieces and I couldn't lift out whole ones. Also, this makes A LOT of sauce so either add more chops or do like I did which was to serve spaghetti noodles on the side. I still have a lot of sauce left over. Next time, I will probably 1/2 the sauce. Thanks, Teresa!  -  10 Mar 2004  (Review from Allrecipes USA and Canada)