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 Tender pork chops and potatoes slow-cooked in a creamy cheese sauce. Who could ask for anything more comforting than that?
4 large all-purpose potatoes, peeled and cut into 1/8ths
1 large onion, chopped
8 ounces processed cheese spread, (Velveeta), cubed
1 (10.5 oz) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
6 boneless pork loin chops
1. Place potatoes and onion in bottom of a slow cooker sprayed with cooking spray.
2. In a medium bowl, microwave the cheese and milk until cheese is melted and mixture is fairly smooth. Stir in the soup, sour cream, pepper, garlic powder and ground cumin. Pour 1/2 the cheese mixture over the potatoes in slow cooker.
3. Place pork chops on top; pour the remaining 1/2 of the cheese mixture over the pork chops.
4. Cover and cook on low for 7 to 9 hours or on high for 3-1/2 to 4-1/2 hours or until the potatoes and chops are tender. Makes 6 servings.
Emily
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 A wonderful all-in-one dinner! Simple, quick and delicious!
Cooking spray
1 (6 oz) package corn bread stuffing
1 (10-3/4 oz) condensed cream of celery soup
1/2 cup whole kernel corn (I used frozen, thawed)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
4 boneless pork chops (about 1 pound)
2 tablespoons packed brown sugar
2 teaspoons spicy-brown mustard
1. Spray a 9-inch pie plate with the cooking spray. In a medium bowl, combine the stuffing, soup, corn, onion and celery; blend well. Spoon mixture into the prepared pie plate. Place pork chops on top of stuffing mixture.
2. In a small bowl, stir together the brown sugar and mustard. Spoon evenly over the chops.
3. Bake at 400 degrees F for 30 minutes or until the chops are cooked through and meat is no longer pink. Makes 4 servings.
Emily
Emily's Favorite Recipes:
Simple and quick to make, these perfectly seasoned chops with a delicious sauce are sure to become a favorite at your house! They definitely are at mine!
2 tablespoons canola oil
8 boneless pork loin chops 1/2-inch thick
1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 large red bell pepper, cut into strips
1 cup chicken broth, (can be made from bouillon)
3 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1 (14 oz) can artichoke hearts, drained
1. Heat oil in a large skillet over medium-high heat until hot. Sprinkle both sides of chops with Italian seasoning, salt and pepper. Place chops in hot oil and cook 3 minutes on each side or until lightly browned. Remove from skillet and set aside.
2. Add bell peppers to skillet and saute for 2 minutes. In a small bowl, combine the chicken broth, tomato paste, thyme and sage; stir with whisk to blend. Place the chops over the red peppers in the skillet; pour the broth mixture over the chops. Add the artichoke hearts; cover, reduce the heat to medium-low and simmer for 8 to 10 minutes.
3. Remove the chops to a serving platter; keep warm. Increase heat to medium-high; cook the artichoke mixture for 2 minutes or until slightly thickened. Spoon artichoke mixture over chops to serve. Makes 8 servings; serving size: 1 chop and 1 cup of artichoke mixture each containing 12 net carbohydrates.
Emily
Emily's Favorite Recipes:
 Perfectly seasoned pork chops without a lot of fuss! Try these with Mom’s Awesome Cheesy Potatoes and a serving of Crock Pot Green Beans for dinner tonight!
4 boneless pork loin chops (4 oz each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1 bay leaf
1 large onion, sliced and separated into rings
1.Sprinkle the chops with salt and pepper. Heat oil in a large skillet; cook chops in oil for 3 to 4 minutes on each side or until lightly browned. Place browned chops in an 11×7-inch baking dish.
2. In a medium bowl, combine all the remaining ingredients except the onion; pour over the chops in baking dish. Place onion rings on top; cover and bake at 350 degrees F for 20 to 25 minutes or until meat is no longer pink. Remove bay leaf before serving. Makes 4 servings.
Emily
Emily's Favorite Recipes:
 This simple, easy to make recipe was an instant hit with my family! Tomato based salsa adds a spicy Southwestern flavor without a lot of chopping.
Cooking spray
4 (4 oz each) lean boneless pork loin chops, fat trimmed
1/2 cup salsa of your choice
2 tablespoons lime or lemon juice
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Coat a large skillet with cooking spray; place over high heat until hot. Flatten chops slightly by pressing with the palm of your hand. Add chops to skillet; cook 1 minute on each side or until browned. Reduce heat to medium-low.
Combine salsa and lime or lemon juice, parsley flakes, salt and pepper; pour over the chops. Simmer, uncovered for 8 minutes or until the chops are done. Makes 4 servings, each containing 1.4 grams net carbohydrate.
 A super easy way to make moist and flavorful pork chops!
1/2 cup all-purpose flour
1-1/4 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless pork loin chops
2 tablespoons vegetable oil
1 (10-1/2 oz) can condensed chicken with rice soup, undiluted
1 medium onion, quartered
1-1/4 teaspoons dried parsley flakes
In a large resealable plastic bag, combine flour, mustard, salt, garlic powder and pepper. Add pork chops 2 at a time; shake to coat.
In a large skillet over medium-high heat, brown chops in oil turning to brown both sides. Transfer to a 3 quart slow cooker.
In a small bowl, combine soup, onion and parsley; stir to blend well. Pour over chops. Cover and cook on Low for 5 to 6 hours or until chops are tender. Makes 6 servings.
 I came up with this recipe quite by accident. Because I needed to go grocery shopping, I was a little low on cooking ingredients. I decided to use what I had and this was the result. My husband and son liked it so well, they both had to have seconds!
4-5 large potatoes, cut into eighths
1 large onion, chopped
8 ounces cheese spread (Velveeta), cut into cubes
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
8 ounces sour cream
1 envelope ranch dressing mix
6 lean, boneless pork chops*
1. Place potatoes and onions in bottom of well buttered 5 quart slow cooker. In a large bowl, microwave cheese spread and milk on High for about 3 minutes until cheese is melted and smooth, stirring after each 1 minute. Add salt, pepper, garlic powder, sour cream and ranch dressing mix. Stir until well blended.
2. Pour 1/2 the mixture over the potatoes and onions in bottom of slow cooker. Place pork chops on top and pour the remaining 1/2 mixture over the chops. Cook on Low for 7-9 hours or on High for 5-6 hours. Makes 6 servings.
* You may use 5-6 small boneless chicken breast halves instead of pork chops if desired.
 My very picky family really enjoys this dish! The pork chops are very tender and the vegetables are done but not mushy. Having everything cooked in one dish makes preparing this dinner, simple and easy. With my busy schedule, that’s a big plus!
2 large potatoes, peeled and sliced
2 cups sliced mushrooms
2 medium onions, thinly sliced
2 teaspoons dry basil leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
4-6 (1/2 inch thick) lean, boneless pork chops or loin chops
2 (10 ounce) cans diced tomatoes & green chilies*
1. Preheat oven to 325 degrees F. Butter a 13×9 inch baking dish.
2. Place the potatoes, mushrooms, onions, basil, salt and pepper in the baking dish; toss to combine.
3. Place the pork chops over the vegetable mixture. Pour the diced tomatoes & green chilies over the pork chops.
4. Bake covered, until the pork and vegetables are tender, about 1 1/2 hours. Makes 4 to 6 servings.
*If you prefer a less spicy dish, just substitute a (14 1/2 ounce) can stewed tomatoes for the diced tomatoes & green chilies.
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