Creamy Garlic Pork Chops and Potatoes Directions:
Lightly coat a 5- to 6-quart slow cooker insert with nonstick spray.
Place the halved baby potatoes in an even layer on the bottom of the slow cooker.
Pat the pork chops completely dry with paper towels and season both sides evenly with salt and black pepper if using.
Arrange the pork chops in a single layer over the potatoes without stacking.
In a medium bowl, whisk together the fat-free Greek yogurt, skim milk, and minced garlic until completely smooth.
Pour the garlic mixture evenly over the pork chops and potatoes without stirring.
Cover and cook on LOW for 5 hours or HIGH for 2 1/2 hours until the pork reaches an internal temperature of 145°F and the potatoes are fork-tender.
Turn off the slow cooker and let rest covered for 10 minutes to allow the sauce to thicken naturally.
Serve 1 pork chop with approximately 1 1/2 cups potatoes and sauce per portion.
WW Points Calculation
Tyson Boneless Center Cut Pork Chops, 1.5 lb: 24.00
Skim milk, 1 cup: 3.00
Fat-free Greek yogurt, 1 cup + potatoes + garlic + salt + pepper: 0.00
Points Information:
Total Points: 27.00
Servings: 4 servings (1 pork chop, about 6 oz raw weight + 1 1/2 cups potatoes and sauce each)
Points per serving: 6.75
Nutrition Information
Calories: 395
Fat: 9 g
Protein: 52 g
Carbohydrates: 30 g
Sugar: 6 g
Sodium: 360 mg
I'm waiting for your comments! Enjoy!
