Peking Pork Chops - Slowcooker |
|
 |
Prep Time: 2 Minutes Cook Time: 360 Minutes |
Ready In: 362 Minutes Servings: 6 |
|
Since I handed off so much food, she froze these chops and reheated them for dinner the other day. I love it that these pork chops not only tasted good, they withstood being slow-cooked, frozen, and reheated. And I'm thrilled that I was able to contribute to a freezer-stash, yay! Ingredients:
6 pork chops |
1/4 cup brown sugar |
1 teaspoon ginger |
1 teaspoon five-spice powder |
1/2 cup soy sauce |
1/4 cup ketchup |
4 garlic cloves, chopped |
Directions:
1. Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. No need to add any other liquid. If you had an onion in the house, it might be a nice addition, but not necessary for flavor.
2. Cover and cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook. The longer you cook the meat, the more tender it will, but it might fall off the bone.
|
|