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Slow-Cooked Pork Chops & Scalloped Potatoes

Here’s a meal that feels homey and Sunday-special. When my sister gave me this recipe, it was for a casserole baked in the oven, but I’ve adapted it to the slow cooker as well as the stovetop. Everyone who tastes it seems to love it. —Elizabeth Johnston, Glendale, Arizona
  • Total Time
    Prep: 30 min. Cook: 8 hours
  • Makes
    6 servings

Ingredients

  • 4 medium potatoes, peeled and thinly sliced
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 2 large onions, sliced and separated into rings
  • 2 teaspoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free milk

Directions

  • Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
  • Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.
Nutrition Facts
1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
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