Mushroom-Sauced Pork Chops

Mushroom-Sauced Pork Chops

2 Reviews
From: Diabetic Living Magazine

Mushroom soup and fresh mushrooms give earthy flavor to pork chops in this slow-cooker recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 pork loin chops, cut ¾ inch thick (about 2 pounds)
  • 1 tablespoon cooking oil
  • 1 small onion, thinly sliced
  • 2 tablespoons quick-cooking tapioca
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup
  • ½ cup apple juice or apple cider
  • 1½ teaspoons Worcestershire sauce
  • 2 teaspoons snipped fresh thyme or ¾ teaspoon dried thyme, crushed
  • ¼ teaspoon garlic powder
  • 1½ cups sliced fresh mushrooms
  • Fresh thyme sprigs (optional)

Preparation

  • Prep

  • Ready In

  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- ½- or 4-quart slow cooker (see Tips). 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 4- ½ hours. If desired, garnish with thyme sprigs.
  • Tips: 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.
  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 220 calories; 7 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 26 g protein; 6 mcg folate; 74 mg cholesterol; 4 g sugars; 2 mg vitamin C; 53 mg calcium; 1 mg iron; 233 mg sodium; 865 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable, 1 other carb, 4 lean meat, 2 fat

Reviews 2

October 29, 2018
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By: Carla Benedict
I used apple cider vinegar instead of apple juice. The sauce turned out tangy. If I make it again, I'll try it with the apple juice.
November 04, 2017
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By: Carrie Luthi
Plan on making it again. Maybe more mushrooms since it's a house favorite.
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