You'll probably notice that I post a lot of pork on this blog. I mean, I love it. It's not like I'm posting sausage and bacon pork, or pork butt, it's pork chops usually. They only contain about 50 mg cholesterol in one chop, and 3.5 grams of saturated fat. That aint bad my friends! Some might argue that the fact that pork chops are so lean, compared to other pork, is what makes them tend to be on the dry side. I agree, which is why I figured a slow cooked pork chop would be a great way to soak up moisture and create a succulent and juicy pork chop. I was right.
Modified slightly from an AllRecipes.com recipe
6 boneless pork chops, trimmed of some of the excess fat on the edges (leave some...)
1/4 cup brown sugar
1 tsp. ground ginger
1/3 cup reduced-sodium soy sauce
1/4 cup water
1/4th cup ketchup
2 cloves garlic
Salt and pepper to taste
1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2. Cook on low setting for 6 hours, until internal temperature of pork has reached 145 degrees F.
|Estimated nutrition facts for 1-serving|
HINT: This recipe is not great for leftovers. Pork doesn't reheat well. Make this recipe and get rid of it in one day. It's best right out of the slow cooker, topped with extra juices and deliciousness. Also, This is not a low FODMAPs recipe.
We made this meal into the "perfect plate" by including some sauteed broccolini and brown rice. (delicious with a bit of olive oil and no-salt-added spices)
Nick made the suggestion of making this chops into a sandwich. I thought that sounded pretty delicious. Maybe next time....
QUESTION: Have you ever slow cooked pork chops before? How else would you eat these slow-cooked pork chops? Please share your creative ideas!
Thanks for reading!
The Candid Rd
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