Tomato Smothered Pork Steaks (Or Chops) For The Crock-Pot - cooking recipe

Ingredients

2 -3 lbs pork steak (about 3 steaks)
3 (15 ounce) cans diced tomatoes
1 large onion, coarsely chopped
1 (12 ounce) jar artichokes, quarters chopped
2 -3 garlic cloves, put through press
1 1/2 teaspoons italian seasoning, divided
1 1/2 teaspoons oregano
1/4 cup vermouth, divided
salt (to taste) (optional)
1 lb frozen spinach (optional)
4 -6 ounces fresh mushrooms, sliced or 4 -6 ounces canned mushroom slices
parmesan cheese

Preparation

Cut each steak into 2 or 3 pieces and trim excess fat.
Pour one can of tomatoes into the bottom of a 6-7qt Crockpot. Top with 1/3 of each of the ingredients, ending with a layer made from half the pork steak pieces.
Make another layer of 1/3 of everything, ending with the rest of the pork steaks.
Finish with the remaining ingredients.
Cook on low for 6-8 hours.
Remove pork steak pieces carefully (they will probably break up so tongs will work better than a fork).
Use a slotted spoon to scoop out the veggies and serve them over pasta or rice.
Top with Parmesan.
Tip: If you chill the flavorful juices to remove the fat you'll have a delicious starter for soup.
Note: I do not recommend using an extra-lean cut such as boneless pork loin for this. Extra lean meat tends to dry out in long cooking even when submerged in liquid this way.
Note: This should be just as good made with beef chuck or chicken thighs.