Slow Cooker
Tangy Pork Chops with Creamed Spinach
Roasted Carrots and Red Onions
Ingredients
- 1¾ lb boneless pork chops
- 1 cup low-sodium chicken broth
- ¼ cup white vinegar
- ¼ cup olive oil
- 2 Tbsp Dijon mustard
- 2 Tbsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp pepper
- ½ tsp salt
- 1 (16-oz) pkg frozen chopped spinach, thawed
- 1 (8-oz) pkg cream cheese, cut into cubes
Instructions
- Place pork chops in a 5- to 7-quart slow cooker.
- Whisk together broth, vinegar, oil, mustard, Italian seasoning, garlic powder, pepper, and salt in a bowl; pour over pork chops.
- Cover and cook on LOW 8 hours or until pork chops are tender.
- Remove pork chops from cooker, and keep warm.
- Squeeze excess water out of spinach. Add spinach and cream cheese to broth mixture in slow cooker, stirring well. Cook, uncovered, 5 minutes or until spinach mixture is hot, stirring often.
- Serve pork chops over creamed spinach.
Side Dish Ingredients
- 2 lb carrots, peeled and cut into ½-inch pieces
- 1 red onion, thinly sliced
- 3 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp pepper
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 400°F.
- Toss together carrots, onion, oil, garlic powder, pepper, and salt on a large rimmed baking sheet; spread in a single layer.
- Bake 25 to 30 minutes or until tender and golden brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
410
|
132
|
542
|
| Fat (g) | 27 | 7 | 34 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 10 | 17 | 27 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 616 | 299 | 915 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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