There are so many healthier recipes I have found that I have fallen in love with! I will be sharing recipes once a month so keep checking in and let me know what you think of them…or any tweaks/spins you add yourselves. Can’t wait to hear from ya’ll!
Hope you love this one as much as me and my fiancé do, its my one and only for pork chops
Crazy back to school schedules calls for a crock pot meal!
Slow Cooker Smothered Pork Chops
Egg free, low carb, nut-free option
Yields 3 – 4 servings
Hands-on Time: 15 minutes
Hands-off time 8 – 10 hours on low (or 5 – 6 hours on high)
For the Cashew “sour cream” (optional, it does give the pork chops a good flavor but not something I usually make, its good without it too)
1 Cup (150g) raw, unsalted cashews
¾ cup (180 ml) water
½ tbsp (8 ml) lemon juice
For the Pork Chops
3 – 4 (1-inch [2.5 cm] thick) boneless or bone-in pork chops
Sea Salt, as needed
Black pepper, as needed
1 tbsp (15 ml) olive oil or melted ghee, plus more if needed
8 oz (226 g) white or cremini mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced (I do 2 tsp minced garlic instead of buying cloves)
1 ½ cups (360 ml) chicken broth
1 ½ tsp (1 g) fresh thyme leaves or ¾ tsp dried thyme
To make the Cashew “sour cream,” place the cashews into a bowl and cover with hot water. Let the cashews soak for the day while the pork chops cook.
To make the pork chops, season both sides of the pork chops with salt and pepper. Heat the olive oil or ghee in a large skillet over medium-high heat. Sear the pork chops for 2 minutes on each side.
While the pork chops are searing, chop the mushrooms and onion. Transfer the pork chops to the slow cooker. Add the onion, mushroom, and garlic to the same skillet. Add more oil if needed. Sauté for 3 to 4 minutes, then top the pork chops with the mixture. Add the chicken broth, thyme, salt, and black pepper to the slow cooker. Cook on low for 8 to 10 hours or high for 5 to 6 hours.
When the pork chops are almost done cooking, finish the cashew “sour cream.” Drain the cashews and add them to a high-speed blender along with the water and lemon juice. Blend on high for at least 1 minutes or until very smooth and creamy
Remove the pork chops from the slow cooker and set them aside on a plate. Add the cashew “sour cream” to the slow cooker and whisk well until combined and the sauce is smooth. Place the pork chops back into the slow cooker. (Can skip this step if you don’t make the Cashew “sour cream”)
Cooking tip: To make this nut free, mix 1 cup (240 ml) of coconut cream with ½ tablespoon (8 mL) of lemon juice. Stir the mixture in at the end.
Credit for this recipe goes to: “Quick Prep Paleo: Simple Whole-Food Meals with 5 to 15 Minutes of Hands-On Time” by Mary Smith. I found this cookbook on Amazon and highly recommend it! Link below:
(In color are the notes I added - not what is in the cookbook)
Note I am not affiliated, paid to promote, nor do I receive any compensation for recommending this recipe and cookbook. It is just one that I enjoy and hope you do too!
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