Simple Slow Cooker Pork Chops and Brussels Sprouts - Dump and Go Dinner

Plan This Recipe Print

Simple Slow Cooker Pork Chops and Brussels Sprouts - Dump and Go Dinner

Lisa
The Cook
4 Servings
9 Ingredients
9 Comments

This Simple Slow Cooker Pork Chops and Brussels Sprouts makes an easy, low fuss dinner complete with seasonal vegetables to share around the table.

4 Servings
9 Ingredients
9 Comments

Ingredients

  • 1 pound Pork Chops, Boneless
  • 1 teaspoon Salt
  • 1 cup slice Onion
  • 2 teaspoons mince Garlic, Cloves
  • ½ teaspoons Thyme, Dried
  • 4 cups Chicken Broth/Stock
  • 1 cup chunk Carrot
  • 2 cups halve Brussels Sprouts
Serving Day Ingredients

Containers

Supplies

  • Parchment Papers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sprinkle both sides of chops with salt.
  2. Divide pork chops, onion, garlic, thyme and chicken stock among indicated number of gallon freezer bags.
  3. Divide Brussels sprouts and carrots among indicated number of quart freezer bags.
  4. Place one bag of vegetables in each gallon freezer bag, label, and freeze.

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place contents of gallon freezer bag in a slow cooker.
  3. Place quart freezer bag of Brussels sprouts and carrots on top.
  4. Cook on low for 4 hours.
  5. Remove Brussels sprouts and carrots from slow cooker and place on a parchment lined cookie sheet.
  6. Bake at 350F for 10 minutes.
  7. Meanwhile, place cooking liquid in a skillet over medium heat.
  8. Whisk in tapioca flour to create gravy.
  9. Serve gravy over pork chops, Brussels sprouts and carrots.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sprinkle both sides of chops with salt. Place in slow cooker.
  2. Add onions, garlic, and thyme to the slow cooker. Pour broth on top.
  3. Place carrots and Brussels sprouts on top.
  4. Cook on low for 4 hours.
  5. Remove Brussels sprouts and carrots from slow cooker and place on a parchment lined cookie sheet.
  6. Bake at 350F for 10 minutes.
  7. Meanwhile, place cooking liquid in a skillet over medium heat.
  8. Whisk in tapioca flour to create gravy.
  9. Serve gravy over pork chops, Brussels sprouts and carrots.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
4 ounces pork and 3/4 cup vegetables
Amount Per Serving
Calories
330
Total Fat
19g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
70mg
Sodium
1570mg
Total Carbohydrates
12g
Fiber
3g
Sugar
4g
Protein
28g
WW Freestyle
8
Diabetic Exchanges: 2 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
2 Veg
4 Lean Meat

9 Comments

Join the discussion
    1. While all of our recipes are tested by test cooks, (and they found that 4 hrs n low is sufficient for this recipe), if you find it to be different after cooking, please let us know and we will take a second look!

        1. Hi, Pam! We’ve had several members question the 4 hours, as well. However, we have tested this recipe and have found 4 hours to be sufficient for juicy, tender pork chops. With that being said, if you find that 8 hours provides a better cook for you or that 4 hours was not enough- we’d love if you followed up with feedback once completed to help other members decide what will work best for them. Many thanks!

  1. The meal cooked great on the longer crock pot setting. The vegetables were really soft but crisped up nice in the oven and with a few extra minutes on broil to finish them off. It was really good!

Leave a Reply

Your email address will not be published.