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Provençal Pork

¼ cup butter, divided
2 pounds boneless pork chops, cut into ½-inch thick strips
2 medium-sized onions, sliced
1 (15-ounce) can stewed tomatoes with juice
Salt and freshly ground black pepper to taste
1½ pounds potatoes, thinly sliced
Freshly chopped parsley, for garnish
Red pepper to taste
Lightly dusted in ground cloves (careful not to add to much, ground cloves is a strong spice)
2 chicken bullion cubes
2 tbs basil
2 bay leaves, crushed (so it looks like you been slavin' outside over a hot fire)
1 cup water

http://i.imgur.com/9qyPd.jpg

Heat 2 tablespoons butter in a large skillet over medium heat. Sauté the pork until lightly browned. Remove the pork from the skillet and set aside. Add the onion and cook until translucent. Stir in the
tomatoes, spices, salt, and pepper, mixing to make a sauce.

http://i.imgur.com/Oi6Oo.jpg

http://i.imgur.com/Mnhpc.jpg

Layer the pork, then sauce, then potato slices in the slow cooker. Repeat the layers, ending with potatoes on top. Dot the top layer of potatoes with the remaining butter. Add one cup of water. Cover with the lid and cook on low for 6 to 8 hours, until the pork is thoroughly cooked and the potatoes are tender. Garnish with fresh parsley at serving time.

http://i.imgur.com/bjklV.jpg

http://i.imgur.com/ITaE8.jpg

*note: I like grilled because of both taste and because grilled adds less grease and fat to the diet. So instead of browning, I grilled them browned. As you can see, I used the roaster oven instead of a slow cooker and did not cut the chops into strips. It was moist, tender enough to cut with a fork, and tasty.