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Nutrition Facts
Serving Size 1 (366g) Recipe makes 4 servings The following items or measurements are not included below: szechuan hot bean sauce
Calories 395
Calories from Fat 133		(33%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.1g
Cholesterol 96mg		32%
Sodium 1488mg		62%
Potassium 1420mg		40%
Total Carbohydrate 23.1g		7%
	Dietary Fiber 3.6g	14%
	Sugars 10.0g
Protein 41.1g		82%
detailed view... how is this calculated?

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Szechuan Pork (Crock Pot)

Recipe #45755 | 4¼ hours | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sue L
Nov 12, 2002

All the pleasure of a Chinese meal right out of the crock pot. Start your rice before the pork is done and everything will be done right on time!

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs lean boneless pork chops
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
6 green onions, chopped
1/4 cup worcestershire sauce
1/4 cup szechuan hot bean sauce (paste)
1/4 cup soy sauce
2 1/2 tablespoons minced fresh ginger
2 tablespoons rice wine or dry sherry
4 teaspoons sesame oil
4 teaspoons sugar
8 garlic cloves, minced
1-2 teaspoon hot chili oil (optional)

Directions

1
Trim chops of excess fat and brown on both sides in a skillet on the stove top.
2
Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions.
3
Combine remaining ingredients together in a bowl and pour over vegetables.
4
Cook on low for 3-5 hours or until chops are tender and cooked through.
5
Serve hot with cooked rice.

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Featured Reviews for This Recipe

From: KLBoyle

On Jul 26, 2008

Very tasty dish, thanks!

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From: KPD

On Nov 9, 2006

I really enjoyed this dish! It was a nice change of pace for the crockpot! I went ahead and diced up my pork and didn't brown it. It was fabulous served ontop of rice! I had even threw it together the night before and refridgerated it until the morning. Really flavorful dish! Thanks Sue!!

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From: Ma Field

On Nov 16, 2007

DH raved over this one. I thought it was a tad hot and that overpowered some of the other spices, but then again, I used Thai chili paste and I'm heavy handed with it. I'll cut back a little next time. (And there will definitely be a next time!) I doubled the water chestnuts and omitted the bamboo shoots as a matter of personal preference. Also put in a large chopped onion. I kept my chops whole and marinated the pork in the remaining ingredients overnight before "crocking" it up. It ended up cooking quite a while longer than 5 hours (maybe 8?), but it didn't hurt a bit. We ate it with plain white rice. Just a splendid flavor and wonderfully tender pork dish. Thank you, thank you, THANK YOU!

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From: Feej

On Jul 5, 2007

This was good. My dh liked the flavor. I love trying new crockpot recipes. I used chicken breasts instead of pork. In the future, I think I will add cashews. And perhaps some red pepper flakes to make it just a bit spicier. It did make a lot of liquid, which I just used rice to soak up. If you don't have szechuan hot bean paste, you can use regular bean paste (found in the ethnic isle) & some red pepper flakes. Not bad in a pinch. Szechuan is my elusive white whale. Thank you for getting me closer.

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