Slow Cooker Pork with Apples & Carrots
Slow Cooker Pork with Apples & Carrots
To quote the famous Rachael Ray, “YUMMO!”
This is one of my all time favorite crockpot meals. First of all, I just said the magic word crockpot. Yes, I have a slightly unhealthy obsession with this beautiful cooking mechanism. You noticed? Secondly, the meal is as delicious as it is simple. If I see a sale on pork chops at my local grocery store- I load up my freezer with this very meal in mind. Trust me.
Slow Cooker Pork with Apples & Carrots
Servings: 4 servings
Calories: 241kcal
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Ingredients
- 4 boneless skinless pork chops
- 1 granny smith apples, cored and sliced
- 1 bag baby carrots
- 2 tbsp cinnamon
- 1/4 cup sweetener ex: truvia
Instructions
- Place baby carrots and apple slices in the bottom of a slow cooker.
- Top with boneless pork chops.
- Sprinkle with cinnamon and sweetener, adjust amount per your preference.
- Cook on low for 4-6 hours; depending on the thickness of the pork.
Notes
Eating little of the apple and just allowing it to cook into the meat will decrease carbohydrates eaten.
Nutrition
Serving: 3oz | Calories: 241kcal | Carbohydrates: 21g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 65mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
Nutrition Facts
Slow Cooker Pork with Apples & Carrots
Amount Per Serving (3 oz)
Calories 241
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 90mg30%
Sodium 65mg3%
Potassium 566mg16%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 5g6%
Protein 29g58%
Vitamin A 76IU2%
Vitamin C 2mg2%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made this last night for dinner and had leftovers for lunch today. Delicious as usual!
Should I add water to the crock pot for this recipe?
Nope! The juice from the apples will cook into the pork! YUM!
In stead of apples may I use peaches?
@Sandra J. Bethke you can always try! I have not tried myself before. My only thought is it would be much more soft because of the firm texture of the apple and peel. You may not find the peach itself appealing to eat but I image the juice would make for flavor and moisture in the pork. Let me know if you try it!
Sorry, but I didn’t love this one. But I might have cooked it too long. The pork chops were just really dry. Which I think pork chops usually are dry anyway.
I agree pork is tough! Pun intended ;)
I think the thickness of the pork would be more helpful on this recipe and when to add additional broth. I appreciate the feedback so I can add extra notes!