Pork chops + yummy goodness + Crock Pot = success.
See mom, I am good at math!
I love being able to throw something in the Crock Pot and know that when I get home, I have something warm and delicious to fill my tummy (and not make me gain 24 lbs.).
This sauce likes warm cozy fires, walks on the beach, and getting to know you.
Okay, it's just a sauce. But it's awesome. And comforting. And delicious.
I generally have all of these ingredients on-hand anyways, so that really makes these pork chops my fave.
I like to freeze my pork chops individually in foil and thaw them at least for 1 day before cooking them. Buying in bulk saves some moolah, too.
I'd serve these pork chops over rice with some kind of fresh, green veggie to add some color to your plate. We opted for frozen peas. I know, I know. They're not fresh. But still. They're green, and I'm lazy on Crock Pot Night.
P.S. - ever tried mint sauce in your peas? Yum-to-the-O, y'all.
2 cans 98% fat-free cream of chicken soup
1/2 package dry pork gravy mix
1 package onion soup mix
1/4 tsp. cayenne pepper
4 boneless pork chops (about 20 oz. total)
2 cups 100% fat-free chicken broth
Combine the first four ingredients in a medium bowl.
Put pork chops in Crock Pot. Slather on the goopy goodness. Cover with chicken broth.
Cook on low for 8 hours.
Serve over rice.
Pat yourself on the back for being awesome.
Makes 4 servings at 227 calories each. (Fat: 10g, Sat Fat: 3.6g, Cholest: 44.1mg, Sodium: 1,795mg, Carb: 17.8g, Fiber: 1.1g, Sugars: 4.8g, Protein: 15.3g)