Slow Cooker Pork and Potato Pot

2 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 5 h
550 calories/serving
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Ingredients

4 tsp olive oil 20 mL
2 onions, finely chopped 400 g
2 cloves garlic, finely chopped
16 button (white) mushrooms, sliced 220 g
1 tbsp dried oregano 2 g
6 potatoes, cut into 7 mm slices 1.2 kg
4 pork chops with bones 700 g
3 cups chicken broth, hot 750 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2/3 Romaine lettuce, torn into bite-size pieces 380 g
2 1/2 tbsp Classic Vinaigrette 38 mL

Before you start

A slow cooker is needed to make this recipe.

Method

  1. Use a little bit of the oil to grease the base and halfway up the sides of the ceramic cooking pot.
  2. Heat the remaining oil in a sauté pan over medium-high heat. Add the onion, then sauté 2-3 min, until softened. Add the garlic and mushrooms to the pan then cook a further 5 min until softened. Stir in the oregano.
  3. Spoon half the mushroom mixture into the base of the ceramic cooking pot, then arrange half of the potato slices on top. Season with salt and pepper. Place the pork chops on top of the potatoes in a single layer. Pour about half of the hot broth over the top to cover the potatoes and prevent them from discolouring.
  4. Repeat the layers of the mushroom mixture and potatoes, finishing with a layer of neatly overlapping potatoes. Pour over the remaining broth (it should just cover the potatoes, so use a little less or more as necessary.
  5. Cover the slow cooker with the lid and cook on 'high' for 5 h, or until the potatoes and meat are very tender.
  6. A few minutes before serving, wash the romaine lettuce, then spin-dry. Tear the leaves into bite-size pieces and place them in a salad bowl. Season with salt and pepper to taste. Pour in the Classic Vinaigrette and toss to coat well.
  7. Adjust the seasoning of the pork and potato pot then serve with the salad.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (540 g)

Amount

% Daily Value

Calories

550

Fat

19 g

29 %

Saturated 4.3 g
+ Trans 0 g

21 %

Cholesterol

70 mg

Sodium

90 mg

4 %

Carbohydrate

64 g

21 %

Fibre

9 g

34 %

Sugars

9 g

Net Carbs

55 g

Protein

34 g

Vitamin A

71 %

Vitamin C

97 %

Calcium

9 %

Iron

24 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Iron, Vitamin B12, Vitamin E
Source of  :
Calcium, Vitamin D
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 2
Meat and Alternatives 3 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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