Pork Chops and Gravy

Yield: 6 servings; 5 points per serving

6 (6 oz bone-in, center-cut loin pork chops about 1/2 inch thick)

1 tbsp vegetable oil, divided

1 (14.5 oz) can chicken broth

1 1/2 tsp dry mustard

1/4 tsp garlic powder

2/3 cup all purpose flour

Freshly ground pepper

Trim fat from chops. Heat 1 1/2 tsps oil in large nonstick skillet over medium-high heat. Add 3 chops; cook 2 minutes on each side or until browned. Place chops in 4 1/2 quart slow cooker. Repeat procedure with remaining oil and chops.

Combine broth, mustard, salt, and garlic powder, stir well. Pour broth mixture over pork chops in slow cooker. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 4 hours or until pork chops are tender. Remove chops from slow cooker, reserving cooking liquid. Set chops aside, and keep warm. Increase to high-heat setting.

Place flour in a small bowl. Gradually add 1 cup cooking liquid to flour, stirring with a wisk until well blended. Stir flour mixture into cooking liquid in slow cooker. Cook, uncovered, 10 minutes or until thick, stirring occasionally. Spoon gravy over chops; sprinkle with pepper.

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Crockpot Diet Coke Pork

Yield: 4 servings; 5 points per serving

4 3-oz. pork chops

1 can FF cream of mushroom soup

1 can Diet Coke

2 T. reduced-sodium soy sauce

Mix soup, coke and soy sauce. Pour into crock pot. Place chops in mixture and stir well.

Cook on low 8-10 hours.

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Italian Pork Chops

Yield: 4 servings; 4 points per serving

4 (1 inch thick) lean pork chops

1/2 lb sliced fresh mushrooms

1 med onion

1 green bell pepper sliced

1 sm bottle of FF italian salad dressing

minced garlic

Rub garlic onto tops of chops and place into crock pot. Scatter mushrooms, onions & pepper on top. Pour dressing over all and cook on low 6 hrs or high 4 hours.

Reviews for Italian Pork Chops

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