Ingredients

• 2 tablespoons olive oil
• 4 pork chops (about 2 pounds total)
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 (13 3/4 ounce) can artichoke hearts, drained (chopped if desired)
• 1 (15 ounce) can tomato sauce
• 1 1/2 teaspoons italian seasoning (or a combination of oregano, marjoram, and basil, with a pinch of sage)
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• salt (to taste)
• fresh ground black pepper (to taste)

Instructions

1. Brown chops in oil in a skillet.

2. Place chops in the bottom of the crockpot.

3. Cover chops with peppers, onions, and artichoke hearts.

4. Stir together remaining ingredients in a small bowl.

5. Pour mixture over vegetables in the crockpot.

6. Cover crockpot and cook on high for 3-3 1/2 hours on high or on low for 5-8 hours or until pork chops are just cooked through and tender (your time may vary with your appliance so check!).

7. Serve with cooked noodles, rice, or crusty Italian bread, if desired (I also sprinkled with Parmesan and red pepper flakes).