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Slow Cooked Sweet Asian Chili Pork Chops
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Slow Cooked Sweet Asian Chili Pork Chops

Servings 6 -8
Author Melissa Sperka

Ingredients

  • 6-8 thick cut pork chops
  • 1/2 cup seasoned AP flour [1/2 tsp each salt paprika and black pepper]
  • 1 small red onion thinly sliced
  • 1 small red or yellow pepper thinly sliced
  • 1 small green pepper thinly sliced
  • salt and black pepper to taste
  • For the sauce:
  • 1 [12 oz] bottle chili sauce
  • 1 [10 oz] jar apricot jam [low sugar works]
  • 1/3 cup brown sugar
  • 1/4 cup soy sauce
  • 3 Tbsp fresh lemon juice
  • 2 tsp Chinese five spice powder
  • 2 tsp crushed red pepper flakes [more or less to taste]
  • 3 cloves garlic minced
  • At the end of cooking:
  • 1-2 Tbsp cornstarch to thicken
  • 3 chopped green onions for garnishing

Instructions

  • Spray the inside of your slow cooker with cooking spray and set it on the low setting. To prepare the pork chops, sprinkle both sides lightly with the flour coating.
  • On medium high heat, in a large skillet, heat 2-3 tablespoons of vegetable oil then brown both sides of the pork chops. [tip: Use a large pan, to double as the mixing bowl for the sauce]
  • Arrange the pork chops on the bottom of your slow cooker and top with the sliced veggies. Sprinkle the veggies with salt and black pepper to your taste.
  • Whisk the sauce ingredients together in the same saucepan scraping any brown bits off the bottom of the pan. Stir in the chili sauce, apricot jam, brown sugar, soy sauce, lemon juice, Chinese five spice, red pepper flakes and garlic. Simmer for 1-2 minutes, just until the the jelly melts.
  • Pour the sauce over the pork chops and sliced vegetables, then cover and cook for 6 hours on low.
  • After 6 hours, increase the setting to high and remove the pork chops to a platter, cover and keep warm.
  • Stir together 1-2 tablespoons of cornstarch with just enough cold water to dissolve it. Whisk the cornstarch into the sauce to thicken it. Wait until the sauce begins to bubble, then return the pork chops to the slow cooker and cook another 20-30 minutes in the thickened sauce.
  • Keep warm until serving.
  • Serve over rice with a side of sugar snap peas.

Notes

Chinese five spice powder is a blend of licorice, anise, cinnamon, fennel, ginger and clove. It's delicious, and the flavor combination brings the sauce together for this dish