Sunday, February 12, 2012

Recipe of the Week: Pork Chop Cacciatore (Crock Pot)

6 bone-in pork loin chops (7 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
1/2 cup water, divided
1/2 teaspoon dried basil
2 tablespoons cornstarch
4.5 cupes cooked egg noodles (I used whole wheat)

1.  Sprinkle chops with 1/2 teaspoon salt and pepper.  In a large skillet, brown chops in oil in batches.
2.  Transfer to a 4-5 quart slow cooker coated with cooking spray.
3.  Saute the mushrooms, onion, celery, and green pepper in drippings until tender.  Add garlic and cook 1 minute longer.  Stir in tomatoes, 1/4 cup water, basil, and remaining salt; poor over chops.
4.  Cover and cook on low for 8-10 hours or until pork is tender.  Remove meat to a serving platter and keep warm.
5.  Skim fat from cooking juices if necessary; transfer juices to a small saucepan.  Bring liquid to a boil. 
6.  In a bowl, combine cornstarch and remaining water until smooth.  Gradually stir into the pan.  Bring to boil; cook and stir for 2 minutes or until thickened. 
7.  Serve gravy with meat and cooked noodles.

Nutrition Facts
Serving:  1 pork chop with 3/4 cup noodles and 1/2 cup sauce
Calories:  371
Total Fat:  12 g
Saturated Fat:  4 g
Cholesterol:  110 mg
Sodium:  458 mg
Carbohydrates:  29 g
Fiber:  3 g
Protein:  35 g

Diabetic Exchanges:  4 lean meat, 1.5 starch, 1 vegetable, 1/2 fat.

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