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).

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.

  • In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.

  • Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

  • 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.

Nutrition Facts

324 calories; protein 32.4g 65% DV; carbohydrates 11.7g 4% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 3.4g; fat 14.6g 23% DV; saturated fat 4.7g 23% DV; cholesterol 101.6mg 34% DV; vitamin a iu 96.1IU 2% DV; vitamin c 30.5mg 51% DV; folate 42.9mcg 11% DV; calcium 78.3mg 8% DV; iron 2.2mg 12% DV; magnesium 47.6mg 17% DV; potassium 714.4mg 20% DV; sodium 345.3mg 14% DV.