May 27, 2013

Recipe Swap: Crock Pot Sweet & Sour Pork Loin Chops

Good morning everyone!  It’s time to kick off this Old Fashioned Blogger Recipe Swap.

 

~Recipe Swap Blog Button

 

I’ve been waiting for weeks so see what Carrie was going to share, and you will not be disappointed.  Carrie is one of my favorite people and favorite bloggers.  You may know her from all my talk about the Spiked! Recipe Challenge, and with recipes like a Whipped Captain and Cookie Butter Pecan Bars, of course we’re friends.  Check her out!

 

 

Good morning all!  So I am hopping over here to Julie’s little neck of the blogging world for a Good Old Fashioned Recipe Swap!  (Yes, you can find Julie over on my blog today sharing a recipe for some amazing looking Blueberry Streusel Muffins, so be sure to click on over and check that one out when you done drooling over my Sweet & Sour Pork Loin Chops recipe. ;) )

 

Anyone who follows me or my blog knows how much I adore my Crock Pot.  I use it at least once a week, sometimes more.  The other week I had some fresh pineapple chunks I needed to use and was brainstorming what I could use them for.  Sweet & Sour Pork came to mind.  But not the breaded, deep fried sweet & sour pork you are probably used to from the Chinese takeout…

 

These are thick, tender pork loin chops that I slow cooked in a homemade sweet & sour sauce with chunks of fresh pineapple and orange bell pepper.
** Disclaimer:  I did not swipe the plate pictured above from a P.F. Chang’s. ;)  I actually picked a few up at a restaurant surplus once years ago.  I swear!
 
What you will need:
3-4 one inch thick pork loin chops (you could also use thinner chops, but I would reduce the cook time if you do)
1/4 cup soy sauce
1/2 cup tomato ketchup
2 tbsp brown sugar
1 tbsp rice wine vinegar
Pineapple puree (1 cup of fresh pineapple chunks blended with a splash of orange juice)
1 cup of fresh pineapple chunks
1 orange bell pepper, cut into chunks
2 tsp cornstarch
 

 

Whisk together the soy sauce, ketchup, pineapple puree, brown sugar, & vinegar.  Set aside.  
 
Add your pork chops to your Crock Pot and place the fresh pineapple chunks and pepper chunks of top of them.  Pour the whisked mixture over top.  
Cook on Low for 8 hours or High for 5-6 hours.
 
During the last half hour of cooking time, take the pork chops out of the slow cooker and then whisk in 2 tsp of cornstarch into the sauce.  Place the chops back in the Crock Pot and cook for the remaining 30 minutes.  This will thicken up the sauce.

 

 

Serve with your favorite white or fried rice.  (Chopsticks are strictly optional. ;) )
 
Thank you so much for having me over, Julie! I hope you all enjoy the recipe.  There is definitely more where that came from, so please check out my links below to stay connected. :)

 

Hello all! I am Carrie and I blog over at Frugal Foodie Mama about my life as a stay-at-home mom to a baby and a teenager, my family’s journey to become a little more eco-responsible everyday, and how I still manage to stay a foodie on our one income budget.  Please stop on over and say hi! 

 


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