FoodWage
Slow Cooker Pork Chop & Veggies
Come home to dinner waiting for you with this succulent, slow-cooked pork chop recipe from Cooking Light. At just 450 calories per serving, this easy dinner incorporates a meat, a whole grain and veggies for a complete and hearty meal.
Ingredients for servings
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1.5 cup no salt added chicken stock
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1.5 teaspoon sherry vinegar
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3 tablespoon all-purpose flour
carrots peeled and cut into 2-inch pieces
shiitake mushrooms stems removed and caps quartered
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0.5 cup chopped onion
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2 cloves garlic minced
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4 sprigs fresh thyme
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2 sprigs fresh oregano
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1 tablespoon olive oil
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4 bone-in, center-cut pork chops
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0.75 teaspoon kosher salt divided
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0.75 teaspoon black pepper divided
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0.25 cup dry white wine
uncooked whole-wheat egg noodles
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2 tablespoon heavy cream
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2 teaspoon fresh thyme leaves
Directions
Combine stock, vinegar, and flour in a 6-quart slow cooker coated with cooking spray. Stir in carrots, mushrooms, onion, garlic, thyme sprigs, and oregano sprigs.
Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork chops to pan; cook 2 minutes on each side. Place pork chops in the slow cooker.
Add wine to a skillet over medium-high; cook 30 seconds, scraping the pan to loosen browned bits. Spoon wine mixture over pork chops in the slow cooker. Cover and cook on low for 7 hours or until vegetables are tender.
Cook egg noodles according to package directions, omitting salt and fat. Drain.
Remove pork chops from slow cooker, and keep warm. Remove and discard herb sprigs. Add heavy cream, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper to vegetable mixture in the slow cooker, stirring to combine. Stir in cooked egg noodles. Divide noodle mixture among four plates; top each with 1 pork chop, and drizzle with any remaining sauce. Sprinkle evenly with thyme leaves.