Asian Pork Chops
I have always enjoyed Asian food, and when I had pork chops, I put this recipe together to create my own take on Asian pork chops. The sauce is sweet and tangy and the meat is moist and tender. —Betty Kercheval, Bellevue, Washington
Asian Pork Chops Tips
How else can you cook Asian pork chops?
If you don’t want to use the slow cooker, you can cook Asian pork chops using your favorite way to cook other easy pork chop recipes. The easiest substitute is to bake the pork chops in the oven, pouring the sauce over the chops in a small casserole dish. If you prefer to sear the pork chops first, go for it, but you may need to reduce the overall cooking time. Pork chops can also be grilled, pan-fried in a skillet or broiled and combined with the sauce after they finish cooking.What do you serve with Asian pork chops?
Asian pork chops pair exceptionally well with steamed rice, noodles, or vegetable side dishes such as stir-fried vegetables or cucumber salad. You can also serve these slow-cooker pork chops as lettuce wraps, as the pork cooks down to be soft and tender enough to eat without a knife.How long will leftover Asian pork chops last?
Asian pork chops last for 3 to 4 days when stored in an airtight container in the refrigerator.—Lindsay Mattison, Taste of Home Contributing Writer
Ingredients
- 4 boneless pork loin chops (5 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 4 green onions, chopped
- 1/4 cup packed brown sugar
- 1/4 cup white wine or chicken broth
- 1/4 cup soy sauce
- 1 tablespoon crystallized ginger, finely chopped
- 1-1/2 teaspoons sesame oil
- 1 garlic clove, minced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice, optional
Directions
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1Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.
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2Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.
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