Slow Cooker Pork with Apples & Carrots

Steph Wagner

October 5, 2012

Slow Cooker Pork with Apples & Carrots

 

PorkAppleCarrotsSlowCooker

To quote the famous Rachael Ray, “YUMMO!”

This is one of my all time favorite crockpot meals. First of all, I just said the magic word crockpot. Yes, I have a slightly unhealthy obsession with this beautiful cooking mechanism. You noticed? Secondly, the meal is as delicious as it is simple. If I see a sale on pork chops at my local grocery store- I load up my freezer with this very meal in mind. Trust me.

Slow Cooker Pork with Apples & Carrots

Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 241kcal
Author: Steph Wagner
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Ingredients

  • 4 boneless skinless pork chops
  • 1 granny smith apples, cored and sliced
  • 1 bag baby carrots
  • 2 tbsp cinnamon
  • 1/4 cup sweetener ex: truvia

Instructions

  • Place baby carrots and apple slices in the bottom of a slow cooker.
  • Top with boneless pork chops.
  • Sprinkle with cinnamon and sweetener, adjust amount per your preference.
  • Cook on low for 4-6 hours; depending on the thickness of the pork.

Notes

Eating little of the apple and just allowing it to cook into the meat will decrease carbohydrates eaten.

Nutrition

Serving: 3oz | Calories: 241kcal | Carbohydrates: 21g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 65mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
Nutrition Facts
Slow Cooker Pork with Apples & Carrots
Amount Per Serving (3 oz)
Calories 241 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 90mg30%
Sodium 65mg3%
Potassium 566mg16%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 5g6%
Protein 29g58%
Vitamin A 76IU2%
Vitamin C 2mg2%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

5 thoughts on “Slow Cooker Pork with Apples & Carrots”

  1. @Sandra J. Bethke you can always try! I have not tried myself before. My only thought is it would be much more soft because of the firm texture of the apple and peel. You may not find the peach itself appealing to eat but I image the juice would make for flavor and moisture in the pork. Let me know if you try it!

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