Pork Chop Supper

Very Healthy
Health score
100%
Pork Chop Supper
450 min.
6
3084kcal

Suggestions


Welcome to a delightful culinary experience with our Pork Chop Supper! This dish is not only a feast for the senses but also boasts a remarkable health score of 100, making it a guilt-free indulgence for you and your loved ones. Perfect for lunch or dinner, this hearty meal serves six and is packed with flavor while keeping your health in mind.

Imagine succulent pork loin or rib chops, perfectly browned to lock in the juices, paired with tender new potatoes that soak up all the delicious flavors of a creamy mushroom sauce. The addition of vibrant green peas and the subtle hint of thyme and garlic elevate this dish, making it a comforting yet nutritious option for any occasion.

What sets this recipe apart is its ease of preparation. With just a few simple steps and the help of a slow cooker, you can create a mouthwatering meal that allows you to spend more time with family and friends. The slow cooking process ensures that every bite is infused with rich flavors, while the combination of protein, healthy fats, and minimal carbs makes it a balanced choice for any meal.

So gather your ingredients, roll up your sleeves, and get ready to impress your guests with this Pork Chop Supper that is sure to become a family favorite!

Ingredients

  •  pork loin 
  • 1.5 pounds baby potatoes cut into eighths ( 6 potatoes)
  • 10.8 ounces cream of mushroom soup canned
  • ounces mushroom stems and pieces drained canned
  • tablespoons wine dry white
  • 0.3 teaspoon thyme leaves dried
  • 0.5 teaspoon garlic powder 
  • 0.5 teaspoon worcestershire sauce 
  • tablespoons flour all-purpose
  • tablespoon pimientos diced
  • 10 ounces peas green frozen rinsed drained

Equipment

  • frying pan
  • slow cooker

Directions

  1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
  2. Place potatoes in 3 1/2- to 6-quart slow cooker.
  3. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes.
  4. Place pork on potatoes; cover with remaining soup mixture.
  5. Cover and cook on Low heat setting 6 to 7 hours.
  6. Remove pork from slow cooker; keep warm. Stir pimientos and peas into slow cooker. Cover and cook on Low heat setting about 15 minutes or until peas are tender.
  7. Serve vegetable mixture with pork.

Nutrition Facts

Calories3084kcal
Protein67.64%
Fat27.72%
Carbs4.64%

Properties

Glycemic Index
52.18
Glycemic Load
18.47
Inflammation Score
-10
Nutrition Score
65.216522009476%

Flavonoids

Catechin
0.04mg
Epicatechin
0.03mg
Hesperetin
0.02mg
Naringenin
0.02mg
Luteolin
0.04mg
Kaempferol
0.91mg
Quercetin
0.8mg

Nutrients percent of daily need

Calories:3084.3kcal
154.22%
Fat:90.98g
139.97%
Saturated Fat:28.15g
175.94%
Carbohydrates:34.22g
11.41%
Net Carbohydrates:28.59g
10.4%
Sugar:4.07g
4.52%
Cholesterol:1386.15mg
462.05%
Sodium:1514.8mg
65.86%
Alcohol:0.51g
100%
Alcohol %:0.03%
100%
Protein:499.42g
998.85%
Selenium:610.55µg
872.21%
Vitamin B6:17.02mg
851.1%
Vitamin B1:9.98mg
665.47%
Vitamin B3:129mg
644.98%
Phosphorus:5076.04mg
507.6%
Zinc:41.03mg
273.54%
Potassium:9004.75mg
257.28%
Vitamin B2:4.26mg
250.37%
Vitamin B12:11.28µg
187.93%
Vitamin B5:16.86mg
168.55%
Magnesium:617.82mg
154.46%
Copper:1.59mg
79.51%
Iron:14.08mg
78.23%
Vitamin D:8.78µg
58.53%
Vitamin C:44.04mg
53.38%
Manganese:0.71mg
35.54%
Fiber:5.63g
22.53%
Vitamin E:2.95mg
19.68%
Calcium:154.77mg
15.48%
Folate:59.69µg
14.92%
Vitamin K:14.16µg
13.49%
Vitamin A:434.45IU
8.69%