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Slow-Cooker Pork Chops with Apple Butter and Potatoes

22 Ratings

21 Comments

Slow-Cooker Pork Chops with Apple Butter and Potatoes

Prep 30 min
Total 6 hr 30 min
Ingredients 7
Servings 4

Chop up your pork chop for a family friendly slow-cooker meal that comes together in a snap. MORE+ LESS-

By Pillsbury Kitchens

January 9, 2015

Ingredients

1 1/2

lb boneless pork chops or pork loin, cut into 1-inch pieces

package (1 oz) Old El Paso™ fajita seasoning mix

1/2

cup apple butter

1/4

cup Dijon mustard

1 1/2

lb baby red potatoes

oz cream cheese, softened and cut into 1-inch pieces

package (5 oz) fresh baby spinach

Steps

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1

In medium bowl, mix pork, fajita seasoning mix, apple butter and mustard. Toss to coat.
2

Spray 5-quart oval slow cooker with cooking spray. Carefully place pork up side of cooker, making sure to keep sauce off side of cooker to prevent burning.
3

Place potatoes in bottom of slow cooker. Cover and cook on Low heat setting 6 hours.
4

Transfer pork and potatoes with slotted spoon to plate. If desired, cut potatoes into bite-size pieces. Cover with foil to keep warm.
5

Increase slow cooker to High heat setting, and add cream cheese. Stir until melted.
6

Add spinach; stir until slightly wilted. Serve pork and potatoes with spinach mixture.

Expert Tips

Boneless pork chops come from the pork loin. You can buy whole loins super cheap at club stores, and cut them to suit your needs.
Gone for more than 8 hours? Try this recipe overnight! Check out our tip sheet for more slow-cooker secrets.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 10g 51% Trans Fat 0g
Cholesterol: 140mg; 46%
Sodium: 1080mg; 45%
Potassium: 1530mg; 44%
Total Carbohydrate: 54g; 18%
Dietary Fiber 5g 21% Sugars 18g
Protein: 44g

% Daily Value*:

Vitamin A: 80%; 80%
Vitamin C: 20%; 20%
Calcium: 10%; 10%
Iron: 25%; 25%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;