Thursday, April 16, 2009

Crockpot Peking Pork

Crockpot Peking Pork Chops
24 ounces of lean boneless pork chops
1/4 cup dark brown sugar
1/4 cup ketchup
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
2 garlic cloves mashed
1 tablespoon cornstarch
Trim excess from six, 4 ounce pork chops. Place pork chops in crock pot. Combine sugar, ginger, soy sauce, ketchup and mashed garlic and pour over pork chops. Cook on low for 6 hours or until tender. About 10 minutes before serving, turn crock pot to high, mix cornstarch with a little water and stir into sauce to thicken. Serve when thick. Servings: 6

I thought these were too gingery for my taste, but everyone ate them. They probably will not go in my keepers section of my recipes.


Jen said...

I've made something similar, if not the same recipe. I agree, too gingery!

Heather said...

This sounds really good, but I'm with ya on the ginger thing. Too much makes me feel barfy. Thanks for the recipe.