"Slow cooking is not a very traditional, but way less messy for these sweet and sour pork chops. It is an easy cold weather meal with some rice and crispy egg rolls, fried noodles, or fried wontons on the side." — Cyndi
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onion, cut into 1-inch cubes
carrot, peeled and diced
celery, cut into 1/2 inch pieces
green bell pepper, cut into 1 inch pieces
1 (4 ounce) jar
whole mushrooms, drained
canned diced pineapple in juice, drain juice and reserve
2 1/2 pounds
large boneless pork chops or cubed pork loin
reserved pineapple juice from the can
apple cider vinegar
low-sodium soy sauce
ground white pepper
minced fresh ginger root
salt and ground black pepper to taste
hot pepper sauce, or to taste
1 (6 ounce) can
I am the original poster of the recipe. The sweetness and sourness depends on the kind of pineapple and kind of vinegar used. Please add more sugar or vinegar to taste just before serving. Also, really lean pork cooks very quickly, so check at half time if you've scaled down the recipe. Thanks.
This was pretty tasty, my wife liked it so I'll be trying it again.Hint,don't cook the pork chops whole,cube them.
I used RED and ORANGE bell peppers; and they came out so juicy and sweet that my kids ate them like they were candy! I also BRINED the pork chops with kosher salt, sugar and water overnight before slow-cooking them. My family and guests said that these were the BEST PORK CHOPS they ever had!!! Fantastic recipe, Poookie.
Very good recipe. The pork chops were very tender and the vegatables and pinapple that was cooked with the chops were flavorful and unique. Will use this recipe again.
The pork tasted great, it did not make a great sauce, but you need to cook it in all that for the pork to be so good. I made another thicker sweet & sour sauce from this website to go over it and rice. Great starter, just needs better sauce!!
We liked this quite a bit. It would have been a 5 star recipe for us if the sweet and sour flavor would have infused into the pork more. I would imagine that marinating the pork in the sauce overnight would help, but that would have defeated the purpose of a quick and easy meal for me! Also I cubed my chops into about 1" cubes. I think I'll make them smaller next time. I did make a few changes to the recipe. Some due to lack of ingredients on hand, and others due to flavor. I didn't have any carrots or celery, so I just omitted them. I will add them when I make this again. I also left out the sherry wine for the same reason, though the sauce was great as-is, so I don't think I'll add it in the future. The biggest change I did was subbing a 8 oz. can of tomato sauce for the tomato paste. I compensated for the extra liquid by adding quite a bit more cornstarch. I added 1 tbsp. to the original sauce instead of the 1 tsp. that was called for, and then about 1/2 hour before it was done, I added an additional 2 tbsp. (which I mixed with some of the sauce before adding)to get it to a nice and thick consistancy. I also think that if I would have used the tomato paste, we would not have liked the sauce as much. It had a good balance of flavor using the tomato sauce, and I think we would have thought the paste would make it to "tomato-ey". As for flavor changes, I upped the garlic to 1 tsp. and the same with the minced ginger. Thanks for the recipe. It was nice to have
Pookie - this is outstanding. I'm very behind on my reviews but try to keep up with some of the current threads and I want you to know I have suggested this already about 5 or 6 times.
I agree with the previous reviewer..cube the pork. Otherwise this is definitely a do again!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Sweet and Sour Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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