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).

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

1 pork chop, 1/2 cup veggie mix, and 1/4 cup sauce
324 calories; protein 32.4g; carbohydrates 11.7g; dietary fiber 2.5g; sugars 3.4g; fat 14.6g; saturated fat 4.7g; cholesterol 101.6mg; vitamin a iu 96.1IU; vitamin c 30.5mg; folate 42.9mcg; calcium 78.3mg; iron 2.2mg; magnesium 47.6mg; potassium 714.4mg; sodium 345.3mg.

1 vegetable, 1/2 starch, 4 lean meat, 1 1/2 fat