Recipe by PSU Lioness
I found this on the back of a Heinz ketchup bottle (the only ketchup that will grace our table here in Central PA!) and I am posting so I can add the recipe to my shopping list for this week. I will update with suggestions and changes after I make it. I am also going to use chops even though the original recipe calls for a 3-4 lb pork butt roast, and I am also HALVING the original recipe. Double for a pork roast.
- 6 boneless pork chops, at least 1 inch thick
- 1⁄2 tablespoon vegetable oil
- 1⁄2 tablespoon chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon salt
- 1 garlic clove, minced
- 3⁄4 cup ketchup (Heinz suggested)
- 1⁄2 cup apple cider vinegar (Heinz suggested)
- 1⁄4 cup molasses
- 2 1⁄2 tablespoons yellow mustard (Heinz suggested)
- 1 teaspoon cornstarch
- soft roll, for serving
Directions See How It's Made
- Trim excess fat from pork chops.
- Blend vegetable oil with chili powder, pepper, cumin, coriander, paprika, allspice and salt; rub over chops and marinate for at least 30 minutes.
- Transfer chops to crock pot.
- Mix ketchup, vinegar, molasses and mustard; pour over chops. Cook on low for 7-8 hours or until tender. (Estimating High would be 3-4 hours).
- After cooking, remove chops to a plate and keep warm.
- Strain the juices from the crock pot into a medium saucepan; whisk in the cornstarch and bring to a boil.
- Cook, stirring, until thickened.
- Serve over chops.
- This can also be baked in the oven. Bake at 400 for 35 minutes or until pork reaches 145 internally. Sauce should be thickened. If not, follow the steps for straining and cooking.