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Pork Chops for the Slow Cooker

Reviewed: Jul. 14, 2013
This recipe was delicious. I made a few changes to it, though. Like others, I doubled the sauce. Instead of brown sugar, I used 1/4 cup of organic aguave -- I did not want it to be too sweet; I used 1 cup of soy sauce, but it was too salty. Next time I will use only 1/2 cup of LOW SALT soy sauce. I don't like ginger, so I omitted it altogether. I doubled the ketchup, but kept the amount of garlic the same (my husband doesn't like too much garlic). I cooked it on high for 3 1/2 hours. After 3 hours I removed the boneless pork chops, added approximately 2 tablespoons corn starch to the sauce and whisked it in. Then I added a can of sliced water chestnuts (drained), strips of fresh red and green bell pepper, and frozen broccoli and mixed it in. I returned the pork to the crock pot, nestled it into the sauce, and cooked it the remaining 1/2 hour. The flavor was excellent, the pork was tender, and the veggies were al dente. I served it over brown rice. My husband said that (with the change in the soy sauce) this recipe is a keeper. Next time I will try steak instead of pork! Thanks for the recipe!
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