Sage-Scented Pork Chops

Sage-Scented Pork Chops

0 Reviews
From: Diabetic Living Magazine

This easy slow-cooker recipe makes enough pork chops for two meals. Turn the reserved chops into a cheesy casserole another night (see associated recipe).

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 10 boneless pork loin chops, cut ¾ inch thick (about 3½ pounds)
  • 2 teaspoons dried sage, crushed
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 tablespoons cooking oil
  • 1 medium onion, thinly sliced
  • ½ cup reduced-sodium chicken broth
  • ⅓ cup dry white wine or apple juice
  • 3 tablespoons quick-cooking tapioca, crushed
  • ½ medium head green cabbage, cut into ½-inch strips
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds
  • Ground black pepper
  • Fresh sage sprigs (optional)


  • Prep

  • Ready In

  1. Trim fat from chops. In a small bowl, stir together sage, 1 teaspoon pepper, and the salt. Rub sage mixture onto one side of each chop. In an extra-large skillet, brown both sides of chops, half at a time, in hot oil over medium heat.
  2. In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.
  3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2- ½ hours.
  4. Reserve and store four chops. Use for Cheesy Meat and Potatoes Casserole (see associated recipe). Transfer remaining six chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with pepper. Spoon sauce over pork and cabbage. If desired, garnish with fresh sage.
  • Tips: 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, 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.
  • To make ahead: Place chops in an airtight container; seal. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.

Nutrition information

  • Serving size: 1 pork chop, ½ cup veggie mix, and ¼ cup sauce
  • Per serving: 324 calories; 15 g fat(5 g sat); 2 g fiber; 12 g carbohydrates; 32 g protein; 43 mcg folate; 102 mg cholesterol; 3 g sugars; 96 IU vitamin A; 31 mg vitamin C; 78 mg calcium; 2 mg iron; 345 mg sodium; 714 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ starch, 4 lean meat, 1½ fat

Reviews 0