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A full-plate dinner simmers to saucy, savory perfection in the slow cooker. To end up with super-succulent pork, don’t overcook the chops in the pan before adding to the slow cooker. Just a couple of minutes per side will be enough to achieve nice color. Don’t be afraid of the time, you will only be actively preparing and cooking for about 20 minutes as the rest cooks away in the slow-cooker for 7 hours until the meat and vegetables are tender.
Ingredients
- 1 ½ cups unsalted chicken stock
- 1 ½ teaspoons sherry vinegar
- 3 tablespoons all-purpose flour
- Cooking spray
- ¾ pound carrots, peeled and cut into 2-in. pieces
- ½ pound shiitake mushrooms, stems removed and caps quartered
- ½ cup chopped onion
- 2 garlic cloves, minced
- 4 thyme sprigs
- 2 oregano sprigs
- 1 tablespoon olive oil
- 4 (6-oz.) bone-in center-cut pork chops
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ¼ cup dry white wine
- 6 ounces uncooked whole-wheat egg noodles
- 2 tablespoons heavy cream
- 2 teaspoons fresh thyme leaves
Nutritional Information: Calories 447 Fat 13.6g Sat fat 4.1g Monofat 5.5g Polyfat 1.4g Protein 33g Carbohydrate 49g Fiber 8g Cholesterol 81mg Iron 3mg Sodium 529mg Calcium 73mg Sugars 7g
Total Time: 7 Hours 25 Mins
Yield: Serves 4 (serving size: 1 pork chop and about 1 1/2 cups noodle mixture)
Recipe and image courtesy of myrecipes.com