Monday, January 18, 2010

Peking Pork Chops

I got the original recipe from but made a few modifications... a million thanks to Molly for the suggestion to buy Hoisin sauce. I used it in this dish and LOVED it!

Peking Pork Chops
  • 6 thick cut pork chops (1 inch)
  • 1/8 - 1/4 cup brown sugar
  • 1 teaspoon ground ginger
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 1 clove garlic, crushed
  • 1-2 tbsp Hoisin Sauce
  • salt and pepper to taste
  1. Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, Hoisin Sauce, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.
Serve over rice.

I'd suggest putting a meat thermometer into the meat, and take it out when it reaches 155 degrees, otherwise the meat will get too dry.

Please ignore the sweet potatoes in the picture, I was trying to use them up :)

No comments: