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Most of us have a slow cooker;
I have three. I always thought that I used my slow cooker more often in the
winter than the summer. It’s practical, of course, to use it in the summer so
as not to heat up the kitchen, and yet I tend to use it for heartier winter
foods like soups, stews, and chili. I decided to challenge myself to use the
slow cooker at least once a week this summer to make a meal on a small scale.
These Asian pork chops were the result. Intensely flavorful and wonderfully
juicy, these chops are an easy way to make a tasty dinner for two.
Asian Pork Chops for Two
1 3-oz. pkg. Melissa’s shallots
2 1½” thick boneless pork loin chops
¼ c. brown sugar
¼ c. honey
½ c. low sodium soy sauce
¼ c. ketchup
1 t. ground ginger
1 t. garlic chili sauce
2 t. Melissa’s minced garlic
Freshly ground black pepper
Slice shallots and scatter in the bottom of a 4-quart
crockpot. Place chops on top. In a small mixing bowl, whisk together brown
sugar, honey, soy sauce, ketchup, garlic chili sauce, minced garlic, and black
pepper. Pour over pork chops, cover crockpot, and set to “Low.” Cook for 4
hours until trumps recent internal temperature of 165°. Do not over cook or
they will become dry. Serve on a bed of jasmine rice and pour sauce over top.
