Mushroom-Sauced Pork Chops
Mushroom soup and fresh mushrooms give earthy flavor to pork chops in this slow cooker recipe. Serve this hearty diabetic-friendly main dish during Thanksgiving and Christmas holidays.
Ingredients
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4 pork loin chops, cut 3/4 inch thick (about 2 pounds)
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1 tablespoon cooking oil
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1 small onion, thinly sliced
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2 tablespoons quick-cooking tapioca
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1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
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1/2 cup apple juice or apple cider
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1-1/2 teaspoons Worcestershire sauce
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2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
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1/4 teaspoon garlic powder
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1-1/2 cups sliced fresh mushrooms
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Fresh thyme sprigs (optional)
Directions
1.
Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.
2.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs. Makes 6 servings.
Test Kitchen Tip
If you prefer to use a 5- to 6-quart slow cooker, use 6 pork loin chops. Leave remaining ingredient amounts the same and prepare as above. Makes 6 servings.
Nutrition information
Calories 314, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 74 mg, Sodium 356 mg, Carbohydrate 17 g, Fiber 1 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Other Carbohydrate 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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