Why Spend Time When Your Crockpot Could do the Work?
We’ve all been there. The end of day finally rolls around and you’re just not quite feeling like putting a lot of energy into cooking dinner. But there’s a family to be fed (not to mention, you). No magic robot is going to waltz in and save the day.
Although, with a little thinking ahead, you might have a stand-in for that robot. It’s probably sitting right there on your counter or tucked away on a shelf. That’s right, I’m talking about your trusty crockpot.
Mine doesn’t get as much use as it should, mostly because I am not a morning person. The idea of cutting meat in the morning is about as appealing as scrubbing the toilet.
But if you prep the meat and chop the vegetables the night before (store them separately in the fridge), all you have to do is throw it all together, plug in the crockpot, and go about your business. Come dinnertime, you won’t have much to do at all to put a tasty dinner on the table.
Crockpot Pork Chops
SERVES 8 | ACTIVE TIME 5 Min | TOTAL TIME 7 Hours 5 Minutes
3-5 pounds boneless pork chops (thick cut 1″- 1 1/2″)
1/2 cup light brown sugar, packed
1/2 cup ketchup
1/4 cup low sodium soy sauce
1-3 tablespoon red chili paste (I used Gourmet Garden)
1 teaspoon minced garlic
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup corn starch
Layer ingredients (except corn starch) in slow cooker in the order listed, starting with the pork chops. Stir and cover. Cook on low 6 hours.
Combine equal amounts corn starch and water in a mason jar. Close lid. Shake the living tar out of it. Add to crockpot. Stir and cover 1 hour.
Serve and enjoy!
COOK’S NOTES: I used a 6 quart oval crockpot. Add chili paste according to your desired heat level. We used 3 tablespoons as we like a little kick. If you prefer it more mild add less, or omit all together. It is fabulous either way.
Stop by Slow Roasted Italian for the full article.