I used a whole cabbage and what a great idea that was.  The cabbage cooks up soft and is so flavorful and moist, making it a wonderful accompaniment for the lean pork chops.   The cooked carrots and quinoa (higher in protein than rice) are for maintenance-style moderate low-carb eating.

2.6 lbs boneless pork chops (1.2 kg)
  (8 chops)
1 tbsp dried parsley (15 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
6 cups cabbage, chopped (1.5 L)
1 cup chopped onion, optional (250 mL)
21/2 cups Homemade chicken Stock* (625 mL)
1/2 cup tomato paste (125 mL)
2 tsp molasses (10 mL)
Thickener of choice, or puree some
  of vegetables and add back to slow-cooker

In bottom of slow-cooker, place pork chops.  Sprinkle the chops with parsley, salt and black pepper.  Place cabbage and onion (if using) on top.  In medium bowl, combine chicken stock, tomato paste and molasses; whisk to combine well.  Pour over vegetables.  Set slow-cooker on low and cook overnight 8 to 10 hours.  To thicken the sauce, use your thickener of choice and stir it in.  Even 2 tsp (10 mL) of cornstarch will not add many carbs – 4 grams total for the whole meal, 0.5 grams per serving.

Helpful Hints:  *It is so easy to make homemade chicken stock if you have a slow cooker or a pressure cooker.  Place rotisserie chicken carcass in the slow cooker or pressure cooker along with a chopped onion, carrot, 1 tsp (5 mL) dried parsley, 1 tsp (5 mL) salt, 1/2 tsp (2 mL) black pepper and 1/8 tsp (0.5 mL) thyme (optional).  Cover with water completely.  Set on low heat for 8 hours or overnight or follow directions for the pressure cooker.  Strain and place in a container in the freezer.

Yield:  8 servings
1 serving
538.5 calories
41.8 g protein
36.4 g fat
2.8 g fiber
7.0 g net carbs