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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (101g) Recipe makes 4 servings The following items or measurements are not included below: 4 boneless pork loin chops |
||
| Calories 160 | ||
| Calories from Fat 3 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 88mg | 3% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 31.4g | 10% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 25.8g | ||
| Protein 0.6g | 1% | |
Maple Jack Pork Chops (Crock Pot)
By: Mom2Rose
Jan 23, 2008
Sandra Lee's Semi-Homemade Slow cooker Cook book # 3
SERVES 4 , 4 servings
Ingredients
- 1 large sweet onion, peeled and slices
- 4 thick-cut boneless pork loin chops, rinsed and patted dry
- salt and pepper
- 1/2 cup pure maple syrup
- 1/4 cup Jack Daniels Whiskey
- 2 tablespoons Dijon mustard
Directions
1
Place onions in bottom of 4-5 qt slow cooker.2
Season pork chops with salt and pepper.3
In a small bowl, whisk together maple syrup, whiskey and dijon mustard.4
Dip each pork chop into the syrup mixture and place in slow cooker on top of the onions.5
Pour remaining syrup mixture over the pork chops.6
Cover and cook on LOW setting for 4-5 hours.
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Featured Reviews for This Recipe
From: Lavender Lynn
On Jul 1, 2008
This are very tasty and easy to make. I followed the ingredients per recipe. I used Canadian Whiskey. Made for ZWT4 for the Cookin Cats
From: Chef1MOM
On Apr 16, 2008
Made this for RecipeSwap 15- I love y crockpot and love pork chops. This was our Saturday dinner. Loved it. I loved the marinade and can see using this on chicken, ribs, and beef as well. DH said these were some of the best pork chops I have made. We both enjoyed the sauce. WIll make this often and with varied meats. YUMMY!!! (edited to fix spelling)
From: Divaconviva
On Jun 27, 2008
Delicious! Straight-forward, really quick to make and quick to cook! Real maple syrup, sour-mash and dijon mustard - great combo of flavors; but I think the great flavor of this dish is in the sauce, so I highly recommend thickening it. In a small non-stick saucepan, I made a roux using equal parts butter & flour (~2Tb.), heated until foaming & lightly browned, then simply stirred in some of the sauce from the crockpot, bringing to the boil, until I got the amount & thickness I wanted. This goes into my Top-Ten of Crockpot Delights! Made for ZWT4. Thank you so much for posting, Mom2Rose!
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