Monday, October 6, 2008

Crockpot Peking Pork Chops

Makes 6 Servings

6 boneless pork chops, 1" thick
1/4 cup brown sugar
1 teaspoon ground ginger
1/4 cup soy sauce
1/8 cup ketchup
1/8 cup hoisin sauce
1 Tablespoon worcestershire sauce
2 cloves garlic, minced
garlic powder
onion powder


Place pork chops in greased crockpot. Combine brown sugar, ginger, soy sauce, ketchup, hoisin sauce, worcestershire, garlic and seasonings in a bowl and mix well. Pour over meat in crockpot and cook on low for 5 hours, or until tender. Season with extra salt and pepper if desired. Serve over noodles or rice.

These pork chops are so tender and moist and just plain old delicious. My husband requests these often, and we usually eat ours over egg noodles or plain steamed rice. Sometimes my husband will fry up some plain rice and we'll eat it on that...the kids love it. 5 hours is exactly perfect for my crockpot--not too tender so they're stringy and falling apart, but not too tough either.

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