Pork Chops With Mushrooms & Carrots (Slow Cooker)
"Recipe source: Cooking Light (September 2016)"
Ingredients
Nutritional
- Serving Size: 1 (422.2 g)
- Calories 1078.9
- Total Fat - 67.3 g
- Saturated Fat - 14.9 g
- Cholesterol - 218 mg
- Sodium - 634.4 mg
- Total Carbohydrate - 56.2 g
- Dietary Fiber - 9.8 g
- Sugars - 5.7 g
- Protein - 65.2 g
- Calcium - 228.8 mg
- Iron - 7.6 mg
- Vitamin C - 8.1 mg
- Thiamin - 2.3 mg
Step by Step Method
Step 1
In a slow cooker ( 6 quart) that has been coated with cooking spray combine the first 3 ingredients (-flour). Stir in the next 6 ingredients (-oregano sprigs).
Step 2
In a skillet over medium high heat. Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to skillet ; cooking 2-5 minutes per side. Place chops in slow cooker.
Step 3
Add wine to skillet over medium high heat and cook for under one minute; scrapping pan to loosen browned bits. Spoon mixture over pork chops in the slow cooker. Cover and cook on low for 7 hours or until vegetables are tender.
Step 4
Cook egg noodles according to package directions; drain.
Step 5
Remove chops from slow cooker and keep warm. Remove and discard sprigs. Add heavy cream, remaining salt (1/2 teaspoon) and remaining pepper (1/2 teaspoon) to the slow cooker; stirring to combine. Stir in cooked egg noodles.
Step 6
Divide noodle mixture among 4 plates, top each portion with 1 pork chop and drizzle with remaining sauce in slow cooker. Sprinkle with thyme leaves.
Tips
No special items needed.