• 6 (6 oz.) bone-in center cut loin pork chops about 1/2-inch thick
• 1 tbsp. vegetable oil (just enough to brown the chops)
• 20-30 oz. low-sodium chicken broth (more or less to get the gravy to the right consistency)
• 1-1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1/2 cup flour
• salt and pepper to taste

Trim any fat from the chops; heat the oil in a large non-stick skillet over medium high heat.  Add the pork and brown for a few minutes on each side; place in slow cooker.

Combine the broth, mustard and garlic powder; stir well.  Pour the mixture over the chops and cover.  Cook on high heat setting for 1 hour; reduce heat to low and cook another 2 hours or so.  Remember,  all slow cookers (like an oven) cook differently so you just have to use your best judgement as to the exact time. For medium rare the pork should be 145 degrees and 160 degrees for medium.

Remove the chops and keep warm.  Place a sieve  over a 1 cup measuring cup. Ladle 1 cup of the liquid removing any sediment.  Place flour in a small saucepan and gradually add 1 cup hot cooking liquid to the flour, stirring with a whisk until well blended.  Cook, uncovered 10 minutes or until thick, stirring occasionally.  Spoon gravy over the chops; season to taste with salt and pepper.

Weight Watcher’s 5 points per serving using the old system

Recipe by cookingwithauntjuju.com