Pork Chops And Harvest Vegetables For The Crock Pot Recipes

SLOW-COOKER PORK CHOPS WITH VEGETABLE MEDLEY

Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h30m

Yield 4

Number Of Ingredients 9

Slow-Cooker Pork Chops with Vegetable Medley image

Steps:

In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
Cover, cook on Low heat setting 3 to 4 hours.
In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g

Ingredients

1 1/2 teaspoons seasoned salt
1 teaspoon garlic-pepper blend
2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick (about 1 lb)
1 cup ready-to-eat baby-cut carrots
4 small red potatoes, cut in half
1 onion, cut into thin wedges
1 small yellow summer squash, thinly sliced
1/4 cup chopped fresh basil

PORK CHOPS AND HARVEST VEGETABLES FOR THE CROCK POT

A complete dinner with lots of fiber, good taste and not very high in fat. It's a comfort food without the guilt. This is my own recipe and I hope you enjoy it!

Provided by carole in orlando

Categories One Dish Meal

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 11

Pork Chops and Harvest Vegetables for the Crock Pot image

Steps:

Brown the pork chops (seasoned with salt and pepper) in a 425 degree oven for 30 minutes.
Remove pork chops and set aside.
In a 5 quart crock pot layer the sliced onions, sliced turnips and baby carrots.
Season with salt and pepper to taste (I used Lawry's).
Add the apple slices evenly over the vegetables.
Spread the sauerkraut over all and sprinkle with the caraway seeds.
Lay the browned pork chops over the sauerkraut and cover the top with the soup that is blended with water or broth.
Cover and cook on low for 7 to 8 hours, or until the carrots are tender.

Nutrition Facts : Calories 386.1, Fat 23.7, SaturatedFat 8.3, Cholesterol 77, Sodium 686.6, Carbohydrate 23.6, Fiber 4.5, Sugar 11.9, Protein 20.5

Ingredients

4 boneless lean pork chops, about 1 inch thick
1 large onion, sliced thick
2 medium turnips, peeled and sliced
1 large apple, cored and sliced in 16 pieces
12 baby carrots, left whole
1 can bush bavarian sauerkraut, undrained
1 tablespoon caraway seed
1 (10 1/2 ounce) can campbell healthy request cream of celery soup
2/3 cup water or 2/3 cup broth, of your choice
seasoning salt
pepper

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In a large mixing bowl, stir water and salt together until salt dissolves. Allow to cool to room temperature, then place pork chops in brine. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Remove chops from brine and rinse them under cool running water, then dry with paper towels. Season both sides with salt and pepper.
In a large skillet set over medium-high heat, heat 1 tablespoon of oil. Sear pork chops on both sides for 2-3 minutes. Remove to a plate, then add wine (or liquid of choice) and deglaze pan, scraping the browned bits from the bottom with a wooden spoon.
Add garlic and brown for 30-45 seconds until fragrant. Stir in broth, gravy mix, remaining oil, Worcestershire sauce, Italian seasoning, sage, ½ teaspoon salt, and ¼ teaspoon pepper. Remove from heat.

Pork Chops And Harvest Vegetables For The Crock Pot Recipes

SLOW-COOKER PORK CHOPS WITH VEGETABLE MEDLEY

Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.

PORK CHOPS AND HARVEST VEGETABLES FOR THE CROCK POT

A complete dinner with lots of fiber, good taste and not very high in fat. It's a comfort food without the guilt. This is my own recipe and I hope you enjoy it!

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