Crockpot meals

I am so excited about "the crockpot girls" new facebook page. It has brought a resurgence of crockpot users out into the open and along with them, tried and true recipes! AND it's free, I do not have to go buy yet another recipe book, I can pick and choose which recipe I want to copy and paste and make my own book! It also has brought along other crockpot pages which I have been enjoying. The crockpot works well for me, as I am able to plan ahead and once I get things going in the morning, no matter how the rest of my day goes (never as planned that is the ONE for sure thing) I know I have a homecooked meal ready for supper. Over the next few weeks I am going to be trying several new recipes I have picked out (hoping to adopt some new favorites) and am going to post on here to share and so if I ever loose the recipe, it's on here!

Tonite's new meal was : Slow Cooker pork chops, it was very good. I was concerned about how tender these really thick porkchops would get. But they did become very tender. I ended up using 6 because we only came across packs of 3 at our store. Also, the liquid was not very deep, so I had to keep turning them over, but next time I think I would double the liquid ingredients to avoid that problem. Another thing, the red pepper did NOT make this spicy at all, you didn't even know it was there, but it did add to the flavor, DO NOT omitt it. And last but not least, being the scatter brained person I am, I did forget to add the cornstarch and water mixture at the end, but it was still very good! I think I will try it next time. But my family def requested I make this again! Yea, we can add one more recipe to help make more variety to our weekly menu!!!  Next time I make it, I will hopefully think to take a picture and add to this post.

 Slow Cooker PorkChops
2 tablespoons extra-virgin olive oil


4 pork chops, about 1-inch thick

Salt and pepper for seasoning

2 cloves garlic, finely minced

1/4 cup reduced-sodium soy sauce

1/4 cup low-sodium chicken broth

2 tablespoons packed light brown sugar

1/4 teaspoon red pepper flakes

1 tablespoon cornstarch

1 tablespoon cold water

Mashed Potatoes or Hot Cooked Rice (for serving)


In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
Serve the tender chops over potatoes or rice and garnish with green onions, if desired.