Reviewed: Mar. 27, 2013

I did not care for this recipe. I was skeptical of the "too salty" reviews, and I should have listened. The teriyaki sauce and peanut butter do not go well together.

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Reviewer:

KMAMAMOO

Cooking Level: Beginning

Living In: San Leandro, California, USA

Reviewed: Jan. 23, 2013

nice change!

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Reviewer:

meeky

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Reviewed: Dec. 7, 2012

I give this four because it definitely needs some tweaks but with them it was good. 8 hours is WAY too long! I made it with chicken so cooked on high for about two but 8 hours still would have been too much for pork. I added some garlic and didn't have teryaki so I subbed out an asian dipping sauce that's similar. I would also put the veggies in with or even after the peanut butter whatever veggies you use. 8 hours in a slow cooker does not a yummy veggie make! But thanks for a great base to something my boyfriend just ADORED... and he can be very picky!

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Reviewer:

~M~

Cooking Level: Expert

Living In: Rochester Hills, Michigan, USA

Reviewed: Oct. 23, 2012

We loved the flavor of this recipe, but I have to agree that the cooking time is way too long! Mine was overdone after 6 hours on low. Next time I make it I'll check it at 4 hours. I didn't have any peanuts to chop up and put on top, so I just used my favorite natural chunky peanut butter in the sauce. Worked like a charm!

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Reviewer:

GriffsMom

Cooking Level: Beginning

Reviewed: Jul. 22, 2012

This is an awesome dish from a slow cooker! The fresh toppings are a MUST HAVE to make the meal complete. Also if you want to stretch the meal cut the chops into bite size pieces and then you have a meaty sauce to serve over rice --restaurant style!

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Reviewer:

Eve Hansen

Cooking Level: Expert

Reviewed: Jul. 15, 2012

Me and My husband love this dish, I don't even measure anything, I just eyeball it, and I use more crushed red pepper and garlic because we love it. This dish is so easy to make, I must have made it about 10 times already in a year!!! Yummy!! Thanks to the Firefighter who came up with this!

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Rozeee

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Reviewed: Jun. 24, 2012

Excellent, everybody wanted seconds. Made my own teriyake kinda combo after looking at a few recipes. 1/2 C low sodium soy, 1/4 c honey, 1/4 cup garlic wine vinegar, 2 t. red pepper flakes, and 3 T pickled ginger(because I had it. Puured over a 3 lb boneless pork loin roast. Slow cooker high for 3 hrs. AT 3 hours added 4 cups mini peppers, red, yellow and orange cut in quarters, 1 coarsely chopped onion and a 1/2 can chic broth (low sodium). 2 more hours at low. occasionally basted and turned pork. For pnut sauce, 2 Cups creamy pnut butter(because I had it) and mix w/the rest of the can of chic broth. Mixed well, removed roast stirred in and returned roast. 10 min-20 min max on warm. Serve on platter w/diced green onions, rice pilaf and a green sald. Yummy. Plenty of leftover sauce to spoon on rice and pork. A WINNER.

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Reviewer:

KookinwKathy

Cooking Level: Intermediate

Home Town: Camano Island, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 10, 2012

Pretty good dish. You do need to watch the time, though, as pork does become dry if overcooked. I made this in about 6 hours or so, but I started with frozen pork chops. With defrosted pork chops, I'd say it would be closer to four hours, even on low. This makes a lot of gravy; I was skeptical at first, but it realy does, I guess bc of the cooking of the meat and the breaking down of the peppers, which I added in the last 2 hours or so. I forgot the peanuts and didn't have limes for green onions, so I put dried minced onion in with the sauce and added about a teaspoon of lime juice as well. This turned out pretty well; I served with yellow rice. I like the gravy, which may not be exactly Thai but the flavors are good. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jun. 3, 2012

Based upon prior reviews, I doubled the red pepper flakes, added the red bell peppers towards the end and only cooked for 6hrs. I tasted this at 5hrs and realized that the meat didn't seem to have 'much' flavor so I added a bit more teriyaki sauce. I realized at the end of the 6hrs that I didn't have creamy peanut butter, only crunchy. It actually worked out great by adding the peanuts as the peanut butter melted into the sauce. The changes made this a wonderful dish. We served it over teriyaki noodles and will be making this one again.

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