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|Slow Cooker Sweet and Sour Pork Chops|
"Slow cooking is not a totally traditional, however manner much less messy for those candy and sour beef chops. It is an easy cold weather meal with a few rice and crispy egg rolls, fried noodles, or fried wontons on the side."
- 1 large onion, cut into 1-inch cubes
- 1 huge carrot, peeled and diced
- 2 stalks celery, reduce into half of inch pieces
- 1 small inexperienced bell pepper, reduce into 1 inch pieces
- 1 (four ounce) jar entire mushrooms, tired
- 1 cup canned diced pineapple in juice, drain juice and reserve
- 2 half kilos huge boneless pork chops or cubed pork loin
- 1 cup reserved pineapple juice from the can
- 2 tablespoons sherry wine
- 2 tablespoons apple cider vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons brown sugar
- 1/four teaspoon ground white pepper
- 1/4 teaspoon minced fresh ginger root
- 1/4 teaspoon mustard powder
- 1/four teaspoon minced garlic
- 1 pinch salt and ground black pepper to flavor
- 2 dashes warm pepper sauce, or to taste
- 1 (6 ounce) can tomato paste
|Prep : 10M||Cook : 4M||Ready in : 4H10M|
- Place the onions in the bottom of a five quart slow cooker. Layer carrots over the onions, accompanied by means of layers of celery, mushrooms, and pineapple. Season beef chops with salt and pepper. Place them on top of the greens. If you like, you can brown them in a hot skillet first.
- In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch till dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and veggies. The sauce will taste less sharp after a few hours inside the slow cooker. Cover, and prepare dinner on Low for six to eight hours, or on High for three to four hours.
- Try the usage of a Reynolds® slow cooker liner to your gradual cooker for less difficult cleanup.
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