Set this up in the morning — the slow cooker does everything while you go about your day, and the braising liquid becomes a natural gravy. The potatoes absorb all the flavour from the pork and broth as they cook — they become deeply flavorful and very soft. Start the rice cooker 30 minutes before serving. Serve pork chops and potatoes over jasmine rice with natural gravy spooned over. Make extra for leftovers
Ingredients
- ~2.5 lbs boneless pork loin chops
- ~3 lbs Yukon Gold potatoes, halved or quartered
- ½ sweet onion, sliced (layer on the bottom)
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 tsp garlic powder
- Salt and pepper to taste
- Jasmine rice, cooked (¾ cup per Him/Son serving, ½ cup per Her serving)
Preparation
- Sprinkle salt, pepper and garlic powder evenly over pork
- Add half of the onions to the slow cooker, top with potatoes then add the pork chops top with a layer of onion slices;
- Add the broth and wine.
- If the pork chops aren’t fully covered, add enough water to cover the pork chops (this will ensure they are moist and don’t dry out on top)
- Cover and cook on LOW for 7 to 9 hours. Sprinkle with chives or chopped parsley before serving.
- Serve over rice
Notes
Portions: Him & Son: ~5 oz pork loin chop + generous Yukon Gold potatoes + natural gravy + ¾ cup jasmine rice (~700 cal) | Her: ~3 oz pork loin chop + Yukon Gold potato pieces + natural gravy + ½ cup jasmine rice (~490 cal)
