My Final Weight Loss Journey

This recipe was adapted from Weight Watchers Slow Good Cookbook.  It was a wonderful recipe and so easy to put together and one that we will have again!  I would even double this recipe and serve it to company.

I also use the crock pot liners as they really do make the clean up so easy.  I highly recommend them.

Makes 4 servings
HU: 5

4 (1/4 pound) boneless center-cut pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can reduced sodium, reduced fat, condensed cream of mushroom soup
1/4 cup water
4 carrots thinly sliced
1/4 lb. mushrooms (I used baby portabella)
1 teaspoon Worcestershire sauce
1 teaspoon dried marjoram
1/2 teaspoon dried thyme

Sprinkle the pork chops with the salt and pepper.  Spray a large nonstick skillet with Pam and set over medium-high heat.  Add the pork and cook till browned, about 2 minutes on each side.

Place the soup, water, carrots, mushrooms Worcestershire sauce, marjoram, and thyme in a 5-6 quart slow cooker; mix well.  Place the pork on top of the vegetable mixture.  Cover and cook until the pork and vegetables are for tender.  3-4 hours on high or 6 to 8 hours on low.

Per serving (1 pork chop with 1/2 cup vegetables):

230 Cal, 8 g fat, 3 g Sat Fat, 0 g Trans Fat, 64 mg Chol, 637 mg Sod, 14 g Carb, 3 g Fib, 25 g Prt, 41 mg Calc.

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