59 Reviews of Spicy and Tender Crock Pot Pork Chops

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.

From: ellie_

On Mar 19, 2004

Delicious and perfect crockpot pork chops. I used some really thick boneless chops that were on sale and after following the directions to the letter the chops were tender and the sauce was wonderful over rice. Thanks for sharing!

From: T. Woolfe

On Dec 10, 2003

Really Good in spite of the fact that I rather wreaked havoc with the exact recipe. Starting with a 3.5lb bone in centercut loin. I Raised the quantities in everything but the tomato sauce. Added 5 baby Yukon gold potatoes shoved in beside the roast in my 3.5qt crockpot along with a splash of Chablis. Roughly 8 hours later the smell made me Give up the wait and Go for the fork. Then I put a spoonhandle of Arrowroot in the pot to thicken and zapped it with my handblender for a smooth gravy.DELICIOUS,, The potatos just done the pork tender and the gravy, Ah the gravy. Slightly on the sweet side.

From: Clare Bear

On Dec 4, 2004

I used 2 3/4 lbs. assorted chops, a red pepper instead of green, unsalted tomato sauce, 1 1/2 T. brown sugar, and 1 tsp. salt. After browning the chops, I deglazed the pan with the tomato sauce. Since I have a large, oval cooker that tends to lose moisture, I also added 1/4 cup water. I cooked on high for an hour, and on low for three. I skimmed the fat off the sauce, and thickened in on the stovetop with a mix of 1 T. cornstarch, 1 T. cream, and 1 T. milk. DH couldn't stop eating this! I love finding a luscious crockpot meal. Thanks!

From: Family of four

On Sep 15, 2006

The end result was great (tender, juicy chops) but 8 oz of tomato sauce is not enough to make a sauce. So, I added a can of stewed tomatoes and still didn't have a sauce to serve over rice. So, next time I will double the sauce ingredients. Otherwise, the pork was very tender and had alot of flavor.

From: ~cbw~

On Jan 28, 2004

These were so easy to make, good, and so tender! I've never had pork loin turn out so tender. I made a few changes to the recipe, I didn't brown the pork, I omitted the onion and green pepper and added just a splash of hot sauce to the other liquids. I threw this in the crockpot the the night before and then put in on before leaving for work the next day. It cooked a total of about 8 hours and was wonderful! Thanks for a great recipe, Missy! I will definitely be making this one again!

From: ~Bekah~

On May 25, 2004

This is SOOOOO good! I am very impressed. The brown sugar turns the pork into a sweet meat, and the peppers and onions take on some wonderful flavors. We had this over rice, and as another reviewer mentioned, the taste reminded me of stuffed peppers. I did not brown the boneless pork chops I used before putting them in the crock. Wonderful. Thank you. I will be making this often.

From: Babs7

On Jan 19, 2006

I have to agree, these were the most tender pork chops I've ever had! The only changes I made were in the cooking time. My crockpot cooks fast (higher temp) even when on low so I only cooked for five hours on low. I think all crockpots cook a little differently but five hours worked perfectly for me. I served the chops over rice and the sauce added a good sweet-n-sour flavor to the rice. Thanks for sharing this excellent crockpot recipe!!

From: Wenstar

On Nov 16, 2003

I had to fend off the family and guard the crockpot to keep them from opening it up and trying to sneak a taste. The pork chops were tender and the juices from the pot were terrific poured over steamed rice. This is a definite keeper.