Crock Pot Ginger Teriyaki Pork Chops

From: Karabea

On Aug 22, 2008

Yummy! I used only two thick-cut bone-in pork chops, but made the full amount of sauce (we like extra), set it to cook on low, and it was delicious! Served with Chinese-Style Sticky Rice and Oriental Green Beans...delish!

From: Raygan

On Apr 10, 2008

I've had the non crock pot version of this before so I thought about trying it out on the crock pot. Unfortunately it didn't turn out very well. I set it to cook while I was at school. I came back about 4 hours later and it was already burnt. I'm positive that I had set it to cook on low. I'm not sure why it had burned, but it could be because I used pretty thin boneless chops or perhaps I ought to have added some water to the sauce to make sure that it covered the meat more thoroughly.

From: Bergy

On May 28, 2005

This is delicious however you must watch your timing. I had it on low for 5 hours and it was perfect - (See photo after 4 hours in the crockpot) I used a rack of pork cut in 2 chop size, Hy's Teriaki sauce and brown sugar substitute. Wonderful flavor, moist inside . I used some of the sauce over whole wheat noodles - If you want you may thicken it with a bit of cornstarch, the amount you use depnds on how much sauce you have Thanks Starlita for an easy tasty recipe. — posted May 28, 2005

From: Miss Annie

On Mar 8, 2004

I am glad you snagged this recipe off the Kikoman. It has a wonderful, robust flavor. I cooked the chops on low for 7 hours and they came out perfect. Moist and full of flavor. The house smelled just heavenly when DH came home from work. Really a quick and easy recipe, but don't let that fool you. It was terrific. Definately keeping this one!