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Sun-Dried Tomato Alfredo Pork Chops with Fettuccine
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Large Pot

Ingredients
  

  • 4 boneless pork chops
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces fettuccine
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Season the pork chops with salt and black pepper on both sides. Heat a skillet over medium heat and sear the chops for 2 minutes per side until lightly browned.
  • Place the seared chops in the slow cooker. Add the minced garlic, chopped sun-dried tomatoes, heavy cream, Parmesan cheese, and dried basil. Stir gently to combine the sauce ingredients around the chops.
  • Cover and cook on low for 6 hours until the pork chops are tender.
  • About 15 minutes before serving, cook the fettuccine in a large pot of boiling water according to package directions. Drain the pasta.
  • Remove the pork chops from the slow cooker and slice or serve whole. Toss the cooked fettuccine with the sauce from the slow cooker. Top each serving with a pork chop and sprinkle with chopped fresh parsley.

Notes

Stir the sauce well right before tossing with the pasta to keep it smooth and prevent separation. If the sauce seems too thick after cooking, add a splash of the pasta cooking water to loosen it. Leftovers reheat gently on the stovetop with a little extra cream to restore the texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Large Pot