6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup

1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.

2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.

* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.

Emily

8 boneless pork loin chops
1 or 2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon black pepper
Dash of hot sauce
1 tablespoon cider vinegar
1/2 cup white cooking wine
2 tablespoons spicy brown mustard
1/2 cup heavy cream

1. In a large, heavy skillet over medium-high heat, brown the pork in the oil on both sides; transfer to a 5-quart slow cooker.

2. Reduce the heat to medium-low; add the onion to the skillet and sauté until translucent. Stir in the garlic, dry mustard, salt, pepper, and hot sauce; sauté for 1 or 2 minutes longer. Spoon mixture on top the pork in the slow cooker.

3. In a small bowl, combine the vinegar and cooking wine; pour over meat mixture in slow cooker. Cover and cook on Low for 6 hours.

4. Remove the pork to a platter; stir the mustard and cream into the sauce in the pot.* Serve the sauce over the pork.

Makes 8 servings, each with 4 grams carbohydrate and 1 gram fiber for a total of 3 grams of effective carbohydrates.

* If you like a slightly thicker sauce, stir 1 tablespoon all-purpose flour into the mustard and cream before adding it to the sauce. This will only add a minimal amount of carbohydrate to each serving.

Emily

4 boneless pork loin chops (3/4 to 1 inch thick)
Salt
Ground black pepper
2 tablespoons butter
1 medium red apple, cored and thinly sliced
1/4 cup chopped pecans
2 tablespoons packed brown sugar

1. Sprinkle chops with salt and pepper. Set aside. In a large skillet, melt butter over medium heat until it sizzles. Add apples; cook and stir for 2 minutes. Push apples to side of skillet. Add pork chops; cook for 4 minutes. Turn chops over, moving apples aside as needed. Spoon apples over chops. Sprinkle with pecans and brown sugar.

2. Cover and cook for 4 to 8 minutes more or until an instant-read thermometer inserted in centers of chops registers 160 degrees F. Spoon apples and cooking juices over chops. Makes 4 servings.

For a delicious side try my Parmesan Potatoes or my Easy Cheddar Potatoes!

Emily

6 bone-in pork chops (1/2 inch thick)
1 tablespoon canola oil
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded cheddar cheese, divided
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2.8 oz) French-fried onions, divided

1. In a large skillet over medium-high heat, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in 1/2 of the onions.

2. Transfer to a greased 5 quart slow cooker; top with the pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes or until cheese is melted. Yields 6 servings.