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Crockpot Italian Pork Chops
PointsPlus+ = 7
1 medium onion, chopped
6 bone-in pork rib chops cut 1/2 inch thick
(about 2-1/2 lbs total)
2 tsp Italian seasoning, crushed
4 garlic cloves, minced
1/2 tsp salt
1/4 tsp ground black pepper
2 (14-1/2 oz) cans no-salt diced tomatoes, undrained
2 tbsp balsamic vinegar
2 medium zucchini, halved lengthwise, cut crosswise
into 1 inch pieces
2 tbsp cornstarch
2 tbsp cold water
(4 oz) dried orzo, cooked according to package directions
1. Place onion in a 5 to 6 quart slow cooker. Place half of the pork chops on top of onions.
Sprinkle with half the Italian seasoning, garlic, salt, and pepper. Repeat layering with
remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained
tomatoes and balsamic vinegar. Add zucchini pieces to cooker.
2. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4-1/2 hours.
3. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover
and keep warm. In a medium saucepan stir together the cornstarch and cold water; stir in
cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook
and stir for 2 minutes more. Serve over meat and vegetables with orzo.
Yield: 6 equal-size servings
WW Points+ = 7 per 1/6 recipe serving.
Calories: 279, Total Fat 5g, Saturated Fat 2g, Carbohydrates 29g, Fiber 4g, Sugars 8g, Sodium
323mg, Cholesterol 60mg, Protein 28g