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1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place onion in a 3-1/2- or 4-quart slow cooker. Add chops. Using a mortar and pestle, crush tapioca. In a medium bowl, combine tapioca, mushroom soup, apple juice, Worcestershire sauce, snipped or dried thyme, and garlic powder; stir in mushrooms. Pour over chops in slow cooker.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to to 4-1/2 hours. If desired, garnish with thyme sprigs. Makes 6 servings.
Tip
If you prefer to use a 5- to 6-quart slow cooker, use 6 pork loin chops. Leave remaining ingredient amounts the same and prepare as above. Makes 6 servings.
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Servings Per Recipe- 6
Calories- 314
Protein(gm)- 30
Carbohydrate(gm)- 17
Fat, total(gm)- 12
Cholesterol(mg)- 74
Saturated fat(gm)- 4
Dietary Fiber, total(gm)- 1
Sodium(mg)- 356
Diabetic Exchanges
Vegetables(d.e)- 1
Other Carb(d.e)- 1
Very Lean Meat(d.e)- 4
Fat(d.e)- 2
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