Balsamic Garlic Crock Pot Pork Chops
- Ready In:
- 6hrs 5mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 pork chops, each about 1/2 inch thick
- 2 medium onions, chopped
- 2 tablespoons minced roasted garlic
- 1 celery rib, chopped
- 1 (14 1/2 ounce) can stewed tomatoes or (14 1/2 ounce) can crushed tomatoes
- 1⁄2 cup ketchup
- 1⁄4 cup white wine
- 3 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lime juice (lemon juice okay)
- 1 teaspoon beef bouillon granules
- 1 1⁄2 teaspoons dried ancho chile powder
- 1 teaspoon Tabasco sauce
- 1 bay leaf
- 2 tablespoons cornstarch or 2 tablespoons arrowroot
- 2 tablespoons cool water
directions
- Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
- Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
- When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
- Serve over rice.
- Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).
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Reviews
-
I love the taste of the Balsamic vinegar and the Worcestershire sauce. I did need to add a total of about 4 tablespoons of cornstarch to thicken the juices up in the end. Your note was correct; I used my new crockpot and should have turned it to high after 4 hours. Thanks for another of your winning pork chop recipes!
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First and foremost, THANK YOU for the mention in the description. I am honored! That was part of the reason I HAD to try this recipe! This dish accentuates the flavor of the balsamic vinegar very well. Overall, the flavor is good and it has a hint of spice to it. The only downfall was that I think the spicy flavor could be attributed to the fact that it was very acidic. Maybe if the sugar was increased just a tad? Not enough to make it sweet but enough to cut a little more of the acid? Anyway, I enjoyed my dinner and that is what counts! Thanks again!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>