Balsamic Garlic Crock Pot Pork Chops |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 4 |
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I wanted to make crock pot pork chops but am not that fond of sweet barbecue sauce... so, inspired by Kari's stomach-popping chops recipe, here's what I came up with! Darn tasty! Ingredients:
4 pork chops, each about 1/2 inch thick |
2 medium onions, chopped |
2 tablespoons minced roasted garlic |
1 celery rib, chopped |
1 (14 1/2 ounce) can stewed tomatoes or 1 (14 1/2 ounce) can crushed tomatoes |
1/2 cup ketchup |
1/4 cup white wine |
3 tablespoons balsamic vinegar |
1 teaspoon brown sugar |
3 tablespoons worcestershire sauce |
2 tablespoons lime juice (lemon juice okay) |
1 teaspoon beef bouillon granules |
1 1/2 teaspoons dried ancho chile powder |
1 teaspoon tabasco sauce |
1 bay leaf |
2 tablespoons cornstarch or 2 tablespoons arrowroot |
2 tablespoons cool water |
Directions:
1. Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
2. Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
3. When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
4. Serve over rice.
5. Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).
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