CROCK-POT PORK CHOPS
WITH CABBAGE
Delicious meal with lovely rich flavors that will satisfy the whole family. The Breading and the Tomato Sauce will be useful recipes for other purposes as well. The red pepper flakes
makes this a spicy dish, so if you are not into spice/heat, then reduce the
amount of red pepper flakes or leave it out.
My husband thought it was just the right amount of spice for him, but
for me, it was too spicy, but then again I am a spice chicken!
8 boneless pork chops (3 lbs 6 oz; 1.5 kg)
1/4
cup light-tasting olive oil (60 mL)
1 green pepper sliced
1/2
cup chopped green onions (125 mL)
PLUS some for garnish
1/2
head cabbage, chopped (10 oz; 283 g)
Breading:
1/2
cup Gluten-Free Bake Mix 2 (125 mL)
4 tbsp Parmesan cheese (60 mL)
1 tsp Italian seasoning (5 mL)
1 tsp salt (5 mL)
1/2
tsp black pepper (2 mL)
Tomato Sauce:
14.5 oz can diced tomatoes (411 g)
6 oz can tomato paste (180 g)
1 tbsp minced garlic (15 mL)
2 tsp dried parsley (10 mL)
1 tsp black pepper (5 mL)
1 tsp dried thyme (5 mL)
1 tsp red pepper flakes (5 mL)
1 tsp salt (5 mL)
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Rinse
pork chops, removing any bone chips and pat dry with paper towels.
Breading: In small bowl, combine Gluten-Free Bake Mix
2, Parmesan cheese, Italian seasoning, salt and black pepper. Spoon
breading over both sides of pork chops.
In
nonstick frying pans, over medium high heat, and in 2 tbsp (30 mL) olive oil
per pan, fry pork chops on both sides until nicely browned. Place in crock-pot.
Tomato sauce: In medium bowl,
combine tomatoes, tomato paste, garlic, liquid sweetener, parsley, black
pepper, thyme, red pepper flakes and salt.
Stir in any remaining breading, green pepper and green onions and pour
over the pork chops. Cook on high 5 hours, or until the chops are tender enough
to your liking. In the last hour add the cabbage.
Yield: 8 servings
1
serving
409.3
calories
24.7
g protein
29.3
g fat
2.5 g fiber
9.8
g net carbs
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