Sweet and Sour Crockpot Pork
Serves 4-6
5 boneless pork chops
1 Tablespoon oil
1 can (15 oz) crushed pineapple (with juice)
1/2 cup green bell pepper, chopped
1/2 cup water
1/3 cup brown sugar
2 Tablespoons ketchup
1 Tablespoon quick-cooking Tapioca *
3 teaspoons soy sauce
1/2 teaspoon dry mustard
Hot, cooked rice
In a large skillet, brown pork chops in oil on both sides. Drain fat. Transfer to crock pot. In a bowl combine remaining ingredients (except rice); mix well. Pour over pork chops. Cover and cook for 8-10 hours on low or 4-5 hours on high. Serve over rice.
Yes, in the picture it looks really "saucy" but I found that it wasn't once we dug down into the rice.
Notes:
* I did not use quick-cooking tapioca. It is used in this recipe as a thickener but when I priced it at the store a box did not fit into my weekly budget. I used cornstarch instead. I have a feeling that the tapioca would have made the sauce even thicker but it seemed fine with the cornstarch.
* I love crock pot meals that require very little work - I'd prefer not to even have to brown meat (whats the point in using a crock pot if you have to cook first?) but find that I like pork browned first so you get that nice crust.
** I served this is with freshly steamed broccoli and garlic bread - it was VERY yummy!!
** This tasted very similar to sweet and sour pork; Chinese style. The difference is that the pork is not breaded. I have another recipe that tastes exactly like Chinese food but it calls for a lot more sugar so I think I prefer this one! You could lightly bread the chops in flour before browning them to give them more of that specific flavor.
