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UW Health SMPH
American Family Children's Hospital
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Crock Pot Pork Chops

4-1 inch pork chops 
1 can (10 ¾ oz.) low fat chicken rice soup
Flour to coat chops 
1 Tbsp. oil
 
Dredge pork chops (1-inch thick) in flour and brown in skillet with 1 Tbsp oil. Place chops in slow cooker. Add on can low-sodium, low fat chicken rice soup. Cover and cook on low for 6 to 8 hours.
 
Yield: 4 servings
 
Nutrition Information Per Serving
  • Calories 265
  • Total Fat 14 grams
    • Saturated Fat 4 grams
    • Monounsaturated 6.5 grams
  • Total Carbohydrates 8 grams
    • Fiber 0 grams
  • Protein 26 grams