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1
Salt and pepper both sides of the pork chops, set aside.
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2
Add the tomato sauce, diced tomatoes, garlic, onion, basil, and oregano to your crock pot or slow cooker.
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3
In a pan heat up a little oil over medium high heat, sear each pork chop until brown on each side (30 seconds to a minute).
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4
After each pork chop has been seared place it in the slow cooker, submerging it as much as possible in the tomato mixture.
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5
Over medium-high heat add the red wine to the pan you seared the pork chops in to deglaze the pan.
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6
Scrape up any brown bits that are stuck to the pan.
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7
As soon as the pan is deglazed (about 30 seconds) dump the red wine liquid into the crock pot.
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8
Cover crock pot and set on low for 8 hours (if some of your pork chops arent submerged in the tomato sauce you might want to rotate them every 2 hours.)
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9
After 8 hours, boil some water and prepare pasta according to packaging instructions.
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10
Then drain.
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11
You may want to salt and pepper the tomato sauce at this point but I find the pork flavors it enough that its not necessary.
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12
Place pork chops on top of pasta (it should be so tender it falls off the bone) and spoon tomato sauce over the whole thing.
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13
Devour pasta and sop up any of the wonderful tomato sauce with a piece of bread.
