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

<p>This Simple Slow Cooker Pork Chops and Brussels Sprouts makes an easy, low fuss dinner complete with seasonal vegetables to share around the table.</p>
4 Servings Recipe By

Ingredients

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

Serving Day Ingredients

  • 1 tablespoon Tapioca Flour

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz pork & 3/4 cup veggies
  • 289 Calories
  • 15g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 71mg Cholesterol
  • 1423mg Sodium
  • 12g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 7 WW Freestyle

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 baking 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.

Freeze For Later Cooking Directions

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. Seal, label and freeze together.

Make From Frozen Serving Day Directions

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 baking 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.

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