Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 8 Servings
This recipe was made easy with the help of the Crockpot! These pork chops were cooked to perfection for about 5 hours! Give this recipe a try. I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
1/2 c light brown sugar, packed
1-3 tbsp red chili paste (I used Gourmet Garden)
1/4 c cornstarch
1 tsp minced garlic
3-5 lbs. boneless pork chops (thick cut 1-inch- 1 1/2-inch)
1 tsp black pepper
1/2 c ketchup
1/4 c low sodium soy sauce
1/2 tsp kosher salt
Directions:
In a 6-quart slow cooker, add all the ingredients aside for the pork chops and cornstarch. Stir everything until well incorporated.
Add the pork chops, then toss until fully coated with the sauce.
Cover and seal the slow cooker, then cook the pork chops for about 4 hours on a low setting.
In a mixing bowl, add 1/4 cup of water and 1/4 cup of cornstarch. Stir until well blended.
Pour the mixture into the slow cooker, then stir until well incorporated or the texture of the sauce becomes thick.
Cover and seal the slow cooker again, then cook everything for an additional one hour or until the pork chops are fork-tender.
Serve right away. Enjoy!
Notes:
Serve this with noodles, rice, or mashed potatoes.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for about 15 minutes in the oven at 350 degrees F.
Put the leftovers onto a baking sheet, then cover them with foil before reheating.
Leftovers can last up to 6 months in the freezer. Just make sure to put them in an airtight container.
Feel free to use bone-in pork chops for this recipe if you prefer. Make sure not to overcook them.
Ingredients
- 1/2 c light brown sugar, packed
- 1-3 tbsp red chili paste (I used Gourmet Garden)
- 1/4 c cornstarch
- 1 tsp minced garlic
- 3-5 lbs. boneless pork chops (thick cut 1-inch- 1 1/2-inch)
- 1 tsp black pepper
- 1/2 c ketchup
- 1/4 c low sodium soy sauce
- 1/2 tsp kosher salt
Instructions
In a 6-quart slow cooker, add all the ingredients aside for the pork chops and cornstarch. Stir everything until well incorporated.
Add the pork chops, then toss until fully coated with the sauce.
Cover and seal the slow cooker, then cook the pork chops for about 4 hours on a low setting.
In a mixing bowl, add 1/4 cup of water and 1/4 cup of cornstarch. Stir until well blended.
Pour the mixture into the slow cooker, then stir until well incorporated or the texture of the sauce becomes thick.
Cover and seal the slow cooker again, then cook everything for an additional one hour or until the pork chops are fork-tender.
Serve right away. Enjoy!
Notes
Serve this with noodles, rice, or mashed potatoes. Place any leftovers in an airtight container, then put them in the fridge. Reheat for about 15 minutes in the oven at 350 degrees F. Put the leftovers onto a baking sheet, then cover them with foil before reheating. Leftovers can last up to 6 months in the freezer. Just make sure to put them in an airtight container. Feel free to use bone-in pork chops for this recipe if you prefer. Make sure not to overcook them.
