Very good recipe! I used 8 boneless pork chops and made 1 1/2 times the sauce ingredients. Cooked for 7 hours on low and they were very tender. One hour before they were done, I added some water with cornstarch to thicken up the sauce. Served with mashed potatoes and green beans. Yum!
Excellent recipe... Some of my kids are pretty picky and they even loved it! I was afraid from the reviews that it may be too salty, but I made it exactly by the recipe and it was great. I will make this again for sure!
Simple, quick, used common ingredients - this is a keeper! My chops were about 1/2 inch thick and boneless, so I decided only to cook them for 5 hours. They could have gone an hour less. My changes were based on many of the reviews. I doubled the sauce, but not the soy sauce, only used 1/4 tsp pepper flakes (because of the kids, but my husband said it was enough anyway), and didn't really measure the garlic. My 4 year old loved it. He even had seconds! Thanks yet again, Kittencal!
Usually I follow recipes to the "T" the first time but on this one, I doubled the sauce as many suggested, and only used the 1/2 C of soy sauce as many had stated it was overwhelming. The pork chops were very tender, but to me the sauce tasted a great deal like French Onion soup. Not necessarily a bad thing, but just not what I had expected.
I LOVE THIS RECIPE!! I was tired of the same old cream of something and dry onion soup in the crock pot with pork chops. What a wonderful taste this has. I thought the extra garlic would be too much but it was perfect in every way. My new go-to-recipe for crock pot chops. I didn't brown them first because I was lazy but I know that would have added an extra depth of flavor. Once again, you have shared a winning recipe Kittencal! Thank you!!
Thanks for posting Kittencal. This dish is French onion soup ( I agree Miss Red) meets Asian sauce. I made it as written except doubled the sauce and cut the red pepper flakes and onion in half. The gravy touted was misleading it tastes as I said more like an Asian dish mixed with French onion soup. Diners thought it was going to be gravy like southern gravy. It is not. This had somewhat mixed reviews in my house. Two people loved it and gave it five stars and wanted seconds, one gave it four stars and one gave it three stars as just ok. The three star voter said there was too much kick in it. The four star person said it was a little too much soy sauce tasting. The other two wolfed down onions like crazy. The sauce was great over white rice and the pork absorbed it and fell off in chunks. It was that tender! I would make this again as it was fast and easy. Use DARK brown sugar and not pan frying needed as the color comes out spot on. Next time a little less soy, no red pepper flakes and keep onion as called for and everyone will love it again. Enjoy ChefDLH
I really enjoyed this dish. I didn't have ginger, nor did I use red pepper flakes because I was afraid the kids wouldn't like it, and it was still flavorful and delicious. My 4 children loved it - they pulled out the orange marmalade as a dipping sauce for the pork. I served with rice and garlic roasted asparagus.
I made this as directed except I forgot the optional red peppers and wish I'd remembered them as it would have made it just that more perfect. This has all the elements of a great recipe (IMHO) easy to prepare, (got to love the crockpot) everything on hand, great taste with a wonderful blend of flavors and spices, tender meat, and great presentation. Thanks Kitten for another great recipe.
I tried the same recipe on allrecipes.com (Peking Pork Chops). They weren't BAD. But the flavor wasn't something I really enjoyed. I also didn't add as much soy sauce as recommended because people stated that it was too salty. So I did 1/4 cup of water and 1/4 cup of soy sauce. When it was almost done (an hour left) I added a tablespoon of cornstarch to thicken the sauce. I think the only other difference between this recipe and the other was onions and pepper flakes. I didn't add those. Loved the tenderness of the chops, but they were a little dry (I think I only did them 4-6hrs) They were better reheated. But as I stated, just wasn't thrilled by the flavor.
Super yummy and easy. My family raved about this recipe. I didn't have catsup so I used about 3 oz tomato paste, white wine, sherry and added some whole grain mustard. I doubled the gravy and used one inch thick bone-in pork chops. The meat was fork tender and the gravy was a hit.