Simple Slow Cooker Pork Chops and Brussels Sprouts - Lunch
4
Servings
9
Ingredients
0
Comments
This Simple Slow Cooker Pork Chops and Brussels Sprouts makes an easy, low fuss meal complete with seasonal vegetables to share around the table.
4
Servings
9
Ingredients
0
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
- 1 tablespoon Tapioca Flour
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
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?
- Sprinkle both sides of chops with salt. Place in slow cooker.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Sprinkle both sides of chops with salt. Place in slow cooker.
- Add onions, garlic, and thyme to the slow cooker. Pour broth on top.
- Place carrots and Brussels sprouts on top.
- Cook on low for 4 hours.
- Remove Brussels sprouts and carrots from slow cooker and place on a parchment lined baking sheet.
- Bake at 350F for 10 minutes.
- Meanwhile, place cooking liquid in a skillet over medium heat.
- Whisk in tapioca flour to create gravy.
- Serve gravy over pork chops, Brussels sprouts and carrots.