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Vegetable-Stuffed Pork Chops
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Cook Time: 8-1/2 to 9-1/2 hours
Yield: Makes 6 to 8 servings
Ingredients:
1
large onion, cut into chunks
1-1/2
cups baby carrots
16
small (1-inch) red potatoes* (about 1-1/4 pounds)
1
corned beef brisket (2 to 2-1/2 pounds)
1/2
large head cabbage (1 pound), cut into 8 thin wedges
1/3
cup sour cream
1/3
cup mayonnaise
2
tablespoons Dijon mustard
2
tablespoons prepared horseradish
Preparation:
1.
Coat slow cooker with nonstick cooking spray. Place onion, carrots and potatoes in bottom of 4- to 5-quart slow cooker. Drain corned beef, reserving spice packet and juices from package. Place corned beef over vegetables; pour juices over beef and top with contents of spice packet. Add enough water to barely cover beef and vegetables (about 4 cups). Cover; cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours or until corned beef is fork-tender.
2.
Transfer corned beef to large sheet of heavy-duty foil; wrap tightly and set aside. Add cabbage wedges to vegetables, pushing down into liquid. Increase heat to HIGH. Cover; cook on HIGH 30 to 40 minutes or until vegetables are tender.
3.
Meanwhile, combine sour cream, mayonnaise, mustard and horseradish; mix well. Reserve 1/2 cup of juices in slow cooker. Drain vegetables; transfer to serving platter. Thinly slice corned beef; arrange on platter and drizzle reserved juices over all. Serve with horseradish mustard sauce.
Nutritional Information:
| Serving Size: | |
| Sodium | 1265 mg |
| Protein | 27 g |
| Fiber | 4 g |
| Carbohydrate | 27 g |
| Cholesterol | 87 mg |
| Saturated Fat | 8 g |
| Total Fat | 31 g |
| Calories from Fat | 56 % |
| Calories | 490 |
Dietary Exchange:
| Meat | 3 |
| Starch | 2 |
| Fat | 4 |
This recipe appears in:
Beef
