Pork Chops with Herb-Tomato Sauce

Pork Chops with Herb-Tomato Sauce

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From: Diabetic Living Magazine

Pork chops, spices, and canned tomatoes go into the slow cooker in the morning and by dinner the juicy, tender meat has its own sauce. Easy!

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 4 pork rib chops (with bone), cut ¾ inch thick (about 1¾ pounds)
  • Nonstick cooking spray
  • 1 small onion, chopped
  • 2 teaspoons quick-cooking tapioca, crushed (see Tips)
  • 1½ teaspoons bottled minced garlic (3 cloves)
  • 1 teaspoon dried Italian seasoning, crushed
  • ½ teaspoon ground black pepper
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 (14.5 ounce) cans no-salt-added stewed tomatoes, undrained

Preparation

  • Prep

  • Ready In

  1. Trim fat from chops. Coat 12-inch skillet with cooking spray; heat over medium-high heat. Brown chops on both sides in hot skillet. Set aside.
  2. In a 3- ½- or 4-quart slow cooker, combine onion, tapioca, garlic, Italian seasoning, black pepper, Worcestershire sauce, salt and crushed red pepper. Add chops. Pour tomatoes over chops.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours.
  4. To serve, transfer chops to serving platter. Spoon tomatoes atop chops using a slotted spoon. If desired, pour some of the cooking liquid atop chops and tomatoes.
  • Tips: Crush tapioca with a mortar and pestle or in a spice grinder.
  • For Easy Cleaning: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of 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: 245 calories; 7 g fat(2 g sat); 2 g fiber; 19 g carbohydrates; 24 g protein; 6 mcg folate; 53 mg cholesterol; 11 g sugars; 54 IU vitamin A; 6 mg vitamin C; 89 mg calcium; 2 mg iron; 568 mg sodium; 452 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, ½ other carb, 3½ lean meat, 1 fat

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