Slow Cooker Creamy Basil Onion Pork Chops

Servings 4 servings


  • olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon crushed red pepper flakes
  • 4 6-oz. boneless pork chops
  • 3 cloves garlic pressed
  • 1/2 cup evaporated milk
  • 1 cup low sodium chicken broth
  • 1/4 cup chopped basil
  • 2 cups baby spinach


  • Place onion and crushed red pepper flakes in a well-oiled slow cooker and arrange pork chops on top.
  • In a medium bowl, whisk together garlic, evaporated milk, broth and basil; pour mixture over pork chops. Cover and cook on LOW for 8 hours or until pork chops are fork-tender.
  • Stir in baby spinach until wilted; serve.


LC SERVING SUGGESTION: Braised cabbage and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: Substitute boneless skinless chicken thighs for pork chops and use soy milk in place of evaporated milk.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: per serving: 274 Calories; 10g Fat; 36g Protein; 8g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 239mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 7
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