The slow cooker is my best kitchen friend in the colder months. I probably use it once a week, at least. Sometimes I follow old favorites, but other times I try to find new favorite recipes to add to my collection. Today’s recipe is one of those new favorites!
Slow Cooker Pork Chops with Mushroom and Carrot
- 1½ cups unsalted chicken stock **
- 1½ teaspoons sherry vinegar
- 3 tablespoons brown rice flour
- Cooking spray
- ¾ pound carrots, peeled and cut into 2-in. pieces
- ½ pound shiitake mushrooms stems removed and caps quartered **
- 4 thyme sprigs
- 2 oregano sprigs
- 1 tablespoon olive oil
- 4 (6-oz.) bone-in center-cut pork chops
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ¼ cup dry white wine
- 6 ounces uncooked gluten-free noodles of any type
- 2 tablespoons heavy cream
- 2 teaspoons fresh thyme leaves
- Combine stock, vinegar, and flour in a 6-quart slow cooker coated with cooking spray. Stir in carrots, mushrooms, thyme sprigs, and oregano sprigs.
- Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops with ¼ teaspoon salt and ¼ teaspoon pepper. Add pork chops to pan; cook 2 minutes on each side. Place pork chops in slow cooker.
- Add wine to skillet over medium-high; cook 30 seconds, scraping pan to loosen browned bits. Spoon wine mixture over pork chops in slow cooker. Cover and cook on LOW for 7 hours or until vegetables are tender.
- Cook pasta according to package directions. Drain.
- Remove pork chops from slow cooker, and keep warm. Remove and discard herb sprigs. Add heavy cream, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to vegetable mixture in slow cooker, stirring to combine. Stir in cooked pasta. Divide noodle mixture among 4 plates; top each with 1 pork chop, and drizzle with any remaining sauce in slow cooker. Sprinkle evenly with thyme leaves.
** If you follow a low FODMAPs diet and are sensitive to polyols, omit the mushroom and replace with another vegetable, such as green pepper. Look for a Chicken Broth without garlic or onion, such as Progresso Tuscan Chicken Broth (or make your own using my recipe!).
Serving size: ¼th of recipe Calories: 450 Fat: 13 Carbohydrates: 45 Protein: 30
I actually added more carrots to this (because I have an obsession with cooked carrots, to the point where once I actually started turning orange), and even thought about parsnips (next time!). I’m really into roasted (or slow cooked) root veggies, so when I can add more, I do. I hope you enjoy this as much as we did (NOTE: For extra health benefits you can use Gluten Free Lentil Pasta. This isn’t necessarily low FODMAP but it would help if you took a Beano with it! Otherwise, just stick to regular Gluten Free pasta).
See you next week.