Spicy and Tender Crock Pot Pork Chops

From: Kona K

On Oct 30, 2009

I don't know what it is, but this recipe just turned out horribly for us. I followed the recipe pretty closely (omitted green onions because I didn't have any, and added some chili peppers to spice it up), and set it on Low for 8 hours. Got home from work, was excited to try it out... and was so disappointed because the meat was tough and dry, and the sauce had absolutely no flavor. Sorry, this one just didn't do it for us.

From: Laurita

On Oct 11, 2009

Thank you Missy! I only got three chops in a package so I reduced the recipe a little, then forgot to pick up the tomato sauce, so I put a little ragu in, I had both red and green peppers, also needed to use up a package of button mushrooms before they went bad, so I pulled the stems off and threw them in. Let me tell you, after smelling this cooking all day, at eight hours, I pulled them out and they were ultra tender, nuked the steamed rice in a bag. I cut the chops into bitesize pieces, and served it up over the rice, garnished with a sprig of rosemary. This tasted so much better than it smelled or looked, and the smells were fantastic and the presentation was beautiful. And cut in pieces made enough leftovers for another meal. This is a great tasting meal - would be great with a crusty french bread or mash potatoes - very tasty, thanks again! Enjoy!

From: Bergy

On Nov 7, 2003

This does, as Mellisa says, produce tebder chops. I made 5 chops. I liked the sound of the apples but instead of cooking them separately I peeled, cored and quartered 2 medioum apples and put them in with the chops-excellent. I mixed all the sauce ingredients before pouring over the chops. I was a bit short on the green pepper so I decided to add a bit more heat and added a small tin (apprx 2 oz) of sliced jalapeno peppers. Loved the end result.Served with mashed potatoes, steamed broccoli steamed carrots I froze the remaining 4 chops with some sauce and after freezing them individually I vaccum sealed them in bags, again individually. Thanks Mellisa for a great recipe that I will be enjoying several times over

From: Denise in da Kitchen

On Aug 3, 2004

I had some thick chops and knew I would be gone all day, so this recipe was perfect. I followed the directions exactly and put everything in my large Rival crock-pot. It cooked all day, (the full 10 hours). Although the pork was very tender, it was a little dry -My fault? I think that was because I used the larger pot. Paired with rice and corn, the family liked it. I think next time I will use less brown sugar and more peppers(it was a little too sweet for DH's tastes), cook it for a only 8 hours, and use the smaller crock-pot so I can layer the chops in it. I did use leftovers in a spagetti sauce which also turned out very well. Thanks for a great crock-pot recipe. This ones a keeper.