Spicy and Tender Crock Pot Pork Chops

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

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I used very thick chops, and really liked the flavor of the sauce. I think next time I'll cut the chops into smaller pieces so the sauce penetrates a little better into the meat. The only change I made was using some red bell pepper and some chopped jalapeno in place of the green pepper, just because that's what I had. I'll leave more jalapeno seeds in next time to give it more of a 'kick'. Thanks for a winner!

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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.

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I had 5 center-cut pork chops and made this exactly as posted. These are more sweet than spicy, with a barbecue sauce flavor. Next time, I might add some tabasco or cayenne to actually make it spicy! Thanks for sharing.

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After reading the reviews i was quite confused. I double checked I put all the ingredients in but it just seems so tastless. I'v never really made pork chops in the crock pot so I thought I would give it a try. Im truly not impressed and feel like it was a waste of $10 of meat. I feel like there are many better recipies that I could have made the chops with. I tried adding apple butter but did not help much with the flavor.

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The pork chops were outstanding. Very tender, great flavor. My 12 year old daughter loved them. The sauce worked very well on steamed rice. Leftovers were just as good. Simple prep. Highly recommend!

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These were RIDICULOUS! so yummy and even better the next day. I had some homemade apple butter and I placed a few teaspoons on top while cooking. I highly reccommend this recipe

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My boyfriend *loved* this! I added a little Minced Garlic, a dash of Tabasco and a tiny bit of Whiskey to the mix when I made it. Also, it completely slipped my mind to brown the pork chops first but I found it wasn't necessary- the pork chops still got cooked through and tender! Definitely a keeper!

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This was delicious and so easy! Even my kids loved it. The only changes I made were minor. I didn't have any green pepper so I left it out. I used apple cider vinegar instead of regular vinegar. I also put some sliced apple on top since I love the flavor apple gives to pork. Since I missed the "cut-off" time for my crock pot, I made it in my dutch oven and baked it at 300 degrees for 3 hours. I did have to add a little water at one point, but these chops turned out so yummy and juicy. This is a keeper in our house! Thanks!

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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.

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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!

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This turned out great. My hubby said that it tasted a lot like swiss steak. The chops were tender and full of flavor. Served with mash potatoes and cauliflour. Thanks for the dinner.

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This turned out pretty good. I doubled the sauce per reviews. With doubling the sauce, I decreased the brown sugar from 6-8 T to 5T, 3t worcestershire and a good shake of salt. I did add the apple and I highly recommend it. If you are a saucy person, double the sauce. Pork Chops- I tend to dry out pork chops so I was a little worried. My chops were thick like the photo. I cooked on low for 6.5 hours but checked on them at after 4.5 hours. They came out very tender. I did brown the chops but I do not hink you need to do this. P.S. This was more sweet than spicy. If you want zing, you need to add it

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I used the rest of a jar of pizza sauce I had open instead of the tomato sauce. I used some red peppers too, but other than that I followed the recipe and served it over rice. It turned out to be a yummy dinner, but I didn't rate it highly because I will likely keep searching for a better recipe. I think pork chops are just not my favorite... all those bones and fat.... Thanks for the recipe!!!

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The chops are very tender and the sauce is delicious. Since sauce in a crock pot is often very thin, it's great to put the pork chops on the plate and cut up a little and pour the sauce over the pork chops. This way, the sauce is throughout the chops and gives them wonderful flavor. I served it over rice as suggested. Loves the sweetness from the brown sugar, but I did not think these are spicy! Thanks for sharing.

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This has become a staple in our house. You can definitley "fix it and forget it."

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This is now how we fix chops at my house. They come out moist with a good flavor, and it's so easy! I'm not a big fan of pork chops - they always seem too dry if cooked other ways - but they're good this way. I served over rice with fried apples.

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I wasn't going to put any stars on this because I believe that my experience is definitely not the norm and had a lot to do with the way the pork cooked, BUT, I really didn't like it, so 1 star it gets. First, this recipe has the dubious honor of being the LAST crock pot recipe I ever make because I am so frustrated with my experiences. I have determined that there really are no "fix it and forget it" recipes. I bought the ingredients for this one before I read that I had to brown the chops. Sigh. I don't have time to brown chops in the morning before I leave for work. So, I did it the night before and put the browned chops in the fridge. (another dirty dish) Then I put the other ingredients together in another container. In the morning, I layered the chops, then poured on the "sauce". Based on some of the reviews, I added a couple of shakes of red pepper and 3 small cloves of garlic, pressed. I put my Proctor Silex crock on low. Here's my other gripe about crock pot recipes - none of them can take the 10+ hours of cooking when I am gone. I leave the house at 7, and, if I'm lucky, DH is back by 5 to turn it off. Most dishes are indistiguishable shreds by then or completely dried out. A couple of the reviews had me scared - they said their chops were cooked by 5 hours. I asked my mom if she would turn off the crock pot at 3 - leaving 8 hours of cooking. I figured I would be cooking a little more when I got home to warm them. When I got home, I looked at the chops - they looked cooked, but none of the sauce ingredients had melded at all. I mixed it up a bit and put the dry ones on the top in the bottom. I turned the crock back on high for the ~30 minutes or so that it took to cook the rice. My DH ate the first one, and he noticed it was pink inside. The texture seemed cooked (not raw), but they were pink near the bone. The vegetables were still crunchy. They were not tough or dry, but I definitely had to use a knife to cut them. I don't know why 8 hours on low was not enough for these. I have made country ribs with a bottle of bbq sauce, and they usually have fallen off the bone by the time I get home. I make a chicken dish, and I have to put the CP on a timer so that it doesn't fall apart, but they are cooked after the 4-5 hours, so I know that my CP is working ok. When I turned it up to high, it was practically boiling (makeing me feel better about not cooking these on high). I think it might have been the lack of "juice" because they basically dry-cooked, and it was very inconsistent. I probably should have used my slow cooker instead of the CP, but I have a difficult time converting the temp gauge to what it would be in my CP. So, as I said, probably a cooking problem, not the recipe, but I did follow it exactly, and I did not have success.

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I am so glad I tried this recipe yesterday! I had a very busy day planned and didnt have the time to marinate/grill, etc. These were absolutely delicious and fork tender. I did add some minced garlic and red pepper flakes for a bit more kick. I served this with rice and the gravy was awesome. Made a side of fried apples for a delicious dinner that I'll be making again.

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This created a delicious sauce. Chops were very tender (no knife needed) I am on weight watchers so I tweaked it a little. I used 2 Tbsp. Splenda Brown sugar blend, 4 cloves pressed garlic and 1/4 cup of white wine that I had on hand. It really added another dimension of flavor. We decided this recipe is a definite keeper. I served it with Jasmine rice and it was a hit!

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