SLOW-COOKER BONELESS
PORK CHOPS WITH CABBAGE
I used a whole cabbage and what a great idea that was. The cabbage cooks up soft and is so flavorful
and moist, making it a wonderful accompaniment for the lean pork chops. The cooked carrots and quinoa (higher in protein than rice) are for maintenance-style moderate low-carb eating.
2.6
lbs boneless pork chops (1.2 kg)
(8 chops)
1
tbsp dried parsley (15 mL)
1
tsp salt (5 mL)
1
tsp black pepper (5 mL)
6
cups cabbage, chopped (1.5 L)
1
cup chopped onion, optional (250 mL)
21/2 cups
Homemade chicken Stock* (625 mL)
1/2 cup
tomato paste (125 mL)
2
tsp molasses (10 mL)
Thickener
of choice, or puree some
of vegetables and add back to slow-cooker
In bottom of slow-cooker, place pork chops. Sprinkle the chops with parsley, salt and
black pepper. Place cabbage and onion
(if using) on top. In medium bowl,
combine chicken stock, tomato paste and molasses; whisk to combine well. Pour over vegetables. Set slow-cooker on low and cook overnight 8
to 10 hours. To thicken the sauce, use
your thickener of choice and stir it in.
Even 2 tsp (10 mL) of cornstarch will not add many carbs – 4 grams total
for the whole meal, 0.5 grams per serving.
Helpful
Hints: *It is so easy to make homemade chicken stock
if you have a slow cooker or a pressure cooker.
Place rotisserie chicken carcass in the slow cooker or pressure cooker
along with a chopped onion, carrot, 1 tsp (5 mL) dried parsley, 1 tsp (5 mL)
salt, 1/2 tsp (2 mL) black pepper and 1/8
tsp (0.5 mL) thyme (optional).
Cover with water completely. Set
on low heat for 8 hours or overnight or follow directions for the pressure
cooker. Strain and place in a container
in the freezer.
Yield: 8 servings
1
serving
538.5
calories
41.8
g protein
36.4
g fat
2.8 g fiber
7.0
g net carbs