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WW Recipe of the Day – Mel’s Easy Slow Cooker Pork Chops
When I asked Rod whether he wanted me to make something new or have leftovers for dinner tonight, without hesitation he responded, “Let’s have leftovers.”
Could there be a better endorsement for these easy slow cooker pork chops?
I found the recipe on Mel’s Kitchen Cafe, where she describes it as one of her best slow cooker recipes for pork.
Mel’s Slow Cooker Pork Chops Recipe Notes
I made only one minor adjustment. To avoid having to make a flour or cornstarch slurry at the end to thicken the sauce, I added a tablespoon of instant tapioca at the beginning.
Be sure to use reduced-sodium soy sauce and chicken broth to prevent the sauce from being too salty.
And Mel says to be sure to include the red pepper flakes.
You’ll want to serve these chops with something to capture the delectable sauce. Mashed potatoes and rice are my favorites.
If you’re watching your carbs, zucchini noodles or cauliflower rice would be yummy too.
How Many Calories and WW Points in these Pork Chops?
According to my calculations each serving has 272 calories and:
7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Are You Ready To Slow Cook Yourself Slim?
If you’ve made this Crock Pot Pork Chops, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mel's Easy Slow Cooker Pork Chops Recipe
Ingredients
- Nonstick spray
- 4 pork chops, about 1-inch thick (5 ounces each)
- Salt and pepper for seasoning
- 2 cloves garlic, finely minced
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup low-sodium chicken broth
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon instant tapioca
Instructions
- Ideal Slow Cooker Size: 1-1/2 to 3-1/2 Quart. (I used my new 1-1/2 quart oval one)
- Coat a large skillet (affiliate link) with non-stick spray.
- Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side until golden.
- Transfer the chops to the slow cooker.
- Add the garlic to the drippings in the skillet and stir constantly over medium low heat until the garlic is aromatic and golden (but not burned, or it will turn bitter!) Stir in the soy sauce, broth, brown sugar and red pepper flakes. Cook, stirring constantly, until the sugar is dissolved. Stir in the tapioca and then pour over the chops.
- Add pork chops to your slow cooker, cover and cook on LOW for 4 to 6 hours, or until the meat is fork tender.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted slightly from Mel’s Kitchen Cafe
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
HI! How do I make a cornstarch slurry?
HI! I am trying to plan for a pork roast for New Years. How long would you recommend cooking for a 1.8 lbs roast? You are my go to for recipes! I have loved them all. Thanks!
Are these boneless pork chops?
Hi Jen, either boneless or with bone will work.
Delicious, pork chop so tender it fell apart, nice flavor too. Thanks!
So glad you liked them, Lisa!
Can you please tell me what brand of slow cooker you use and maybe how old it is? I currently have 2 slow cookers that are a couple of years old and ever since I have had them, they cook way too fast and way too hot even when I have it on low. This does me no good when I am wanting to have dinner done by the time I get home. Everything is overdone! Your comments are very much appreciated.
Hi Laura,
I have several slow cookers of various sizes and brands. And I’ve also spent a lot of time reading slow cooker reviews on line. The crock pots I use most often are from Hamilton Beach. I have a 4-Quart and a 6-Quart. They are the “stay or go” models with the lids that lock into place that I’ve purchased within the past couple of years. T They are not programmable. This is okay for me because I work from home and can manually adjust them to warm to prevent overcooking. I also have a Ninja 3-in-1 cooking system that I got as a gift from my mom. And a couple of smaller ones for making dips/oatmeal, etc.
Some major considerations for deciding on a crockpots are:
1) Size. I am a family of 2 and really like my 4-Quart. If you are cooking for a larger family 6-Quart would probably be better. Ideally for best results a slow cooker should be between 1/2 and 3/4 full. The fuller it is the longer/slower it will cook.
2) If you work outside the home, being able to program it to switch to warm is a great feature.
I recently watched a video where the Crockin’ Girls reviewed several slow cookers. They gave high marks to the West Bend Slow Cooker which is 5-Quart. I think it’s the next on I’m going to buy and test out. Others that get high marks include the Hamilton Beach Set and Forget and the CrockPot SCVT650-PS with programmable touchscreen. It was rated highly my Cook’s Illustrated Magazine.
Another suggestion I read that I thought was clever was to always be cooking ahead. If you are making a dish that cooks in 4 hours or less. Pop it in the crock pot when you get home. By the time you go to bed it will be done. Store the meal containers in the fridge and then reheat it for dinner the following night. Not perfect, but preferable to overdone food!
Hope this helps.