Pork Chops with Mushroom and Onion - Crock Pot (Slow Cooker)
Picture shown with rice not included in nutritional breakdown.
Calories 379 (19% from fat)
Fat 8 gram
Saturated Fat 1.8 gram
Trans Fat 0 gram
Cholesterol 96 mg.
Sodium 636 mg.
Carb. 32 gram
Fiber 5.5 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 44 gram
4 (6 oz. each) lean, boneless, top loin pork chops
2 large egg whites
1/3 cup whole wheat flour
olive oil cooking spray
1 medium onion (2 cups), chopped
2 red bell peppers, seeds removed and chopped
1 packet (8 oz.) mushrooms, sliced
(We used baby portabellos.)
1 can (10.75 oz.) cream of mushroom condensed soup
(We used Campbell's Cream of Mushroom Healthy Request Condensed Soup.)
1 cup almond milk
1/2 Tbsp. corn starch
2 Tbsp. water
This recipe is higher in sodium. If you're on a low sodium diet, you might want to consider another option.
1. Preheat a non-stick frying pan over medium heat. Dip the pork chops in a dish with the eggs lightly whisked together, then dredge them in another dish through the flour.
2. Lightly spray olive oil in the pan and put the pork chops in. Cook for approximately 4 minutes per side until both sides are lightly browned.
3. Place the pork chops in the bottom of a 4-5 quart slow cooker. Then chop up the onions, bell peppers, mushrooms and place them in a large bowl.
4. Pour the mushroom soup and almond milk over the chopped vegetables and mushrooms. Stir it all together with the remaining whole wheat flour. Then pour it over the pork chops.
5. Cover and cook on high for 4-5 hours, or on low for 8-9 hours. When finished, put 2 tablespoons of water in a small dish and mix the corn starch in until it's dissolved. Them mix the cornstarch and water mixture in with the pork chops. It'll start to thicken in approximately 2-3 minutes, then it's ready to serve.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.