Best Pork Chops And Harvest Vegetables For The Crock Pot Recipes

SLOW-COOKER PORK CHOPS WITH VEGETABLE MEDLEY

Slow-Cooker Pork Chops with Vegetable Medley image

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

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

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

PORK CHOPS AND HARVEST VEGETABLES FOR THE CROCK POT

Pork Chops and Harvest Vegetables for the Crock Pot image

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

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

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

HERB ROASTED PORK CHOPS AND VEGETABLES

Herb Roasted Pork Chops and Vegetables image

Roast pork chops with vegetables and herbs for a simple and hearty dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 small new red potatoes, unpeeled, quartered (about 1 lb)
2 cups ready-to-eat baby-cut carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 tablespoon olive oil
4 boneless pork loin chops (4 oz each), trimmed of fat

Steps:

Heat oven to 450° F. Spray 15 x 10 x 1-inch pan with cooking spray. In small bowl, mix Italian seasoning, salt and pepper.
In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture; toss to coat evenly. Place in center of pan.
Bake 20 minutes; stir vegetables. Sprinkle remaining herb mixture over pork chops. Place pork chops around vegetables. Bake 15 to 20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160° F, and vegetables are tender.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g

CROCK POT PORK CHOPS

Crock Pot Pork Chops image

An easy recipe that produces tender pork chops with a wonderful gravy, I used a 3/4-inch thick center cut pork chops and browned them first, you may increase the amount of pork chops and double the sauce recipe, this can also be made in the oven for a shorter time :)

Provided by Kittencalrecipezazz

Categories Pork

Time 7h10m

Yield 6 pork chops

Number Of Ingredients 10

Ingredients

6 pork chops (cut 1/2 - 3/4-inch thick)
1 onion (sliced or chopped)
1 tablespoon fresh minced garlic
1/2 teaspoon crushed red pepper flakes (optional or to taste)
1/4 cup brown sugar
1 teaspoon ginger
1/2 cup soy sauce
1/4 cup ketchup
1 -2 tablespoon fresh minced garlic
1/2 teaspoon black pepper (or to taste)

Steps:

Place the pork chops in the crock pot.
Sprinkle with onions and garlic over and around the chops.
In a bowl mix together all remaining ingredients except the salt; pour over the chops.
Cook on low setting for about 7 hours or until the pork chops are cooked through and tender (cooking time will vary slightly depending on the size of your pork chops).
Season with salt to taste if desired.
Serve over rice.