Crock Pot Sweet N Orange Pork Chops Recipes

Steps:

• Place pork chops in bottom of crock pot.
• Mix all ingredients EXCEPT cornstarch and water -- also add juice from pineapple can. Pour mixture on top of chops.
• Turn crock pot on high temperature for 1 hour. Cook on low for 5-6 hours.
• During last 1 hour of crock pot time, mix cornstarch in cold water and stir into juices in crock pot. These chops are wonderful served with rice.

Steps:

• Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops.
• Cook on Low until the pork chops are very tender, 4 to 6 hours.

Steps:

• Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first.
• In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Steps:

• Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
• Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

Steps:

• Place pork chops in crock pot, season with salt and pepper and garlic.
• Combine brown sugar and orange juice and pour over chops.
• Top with orange slices.
• Cover pot and turn on Low and cook 6-8 hours.

Steps:

• Using a 5-qt crockpot, place fat in cooker and melt on HIGH.
• Add chops and turn to coat evenly with fat. Place onions on top of the chops.
• Combine remaining ingredients and pour over chops.
• Cook on LOW for 6 to 7 hours.

Steps:

• Layer the pork and onion in a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over all. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Serve the pork and sauce with the rice.

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place pork chops at the bottom.
• In a bowl, mix together the chili sauce and the jelly; pour on top of pork chops.
• Cook on LOW for 6-8 hours (do 8 hours if your pork chops are frozen) or HIGH for 3-4 hours (I prefer the low and slow method for these).

Steps:

• Brown pork chops on both sides and set aside but keep warm.
• Cut up the green peppers and onions.
• Stir fry in a bit of oil until soft/tender but still a little crisp.
• Pour in the crushed tomatoes and the diced tomatoes juice and all.
• Add the drained green beans and mix inches.
• Stir on low for about 10 minutes making sure they don't boil too vigorously.
• Add the ketchup and stir together.
• Add the brown sugar and stir.
• Add the vinegar and stir.
• Add the soy sauce, flour and water that have been mixed well getting out all the lumps so it is smooth.
• Turn the heat down low and simmer for about 10 minutes.
• Place half the sauce in crock pot.
• Top with pork chops arranged so they overlap.
• Top with remaining sauce.
• Cook on LOW heat for 6-7 hours.
• Remove lid and sprinkle with sharp grated cheddar cheese.
• Replace lid and let cook until cheese melts.
• Serve with rice or noodles.

Steps:

• Put pork chops and onions in crock-pot and season with salt/pepper or your favorite seasonings.
• Then pour Kraft Sweet 'N Sour Sauce over the pork chops.
• Cook for 8 hours. (Cook time will vary if pork chops are thawed.)

Steps:

• Season pork chops with salt and pepper.
• Heat oil in nonstick skillet over medium high heat.
• Add pork chops and saute until golden brown on both sides.
• Stir together vinegar, orange juice, brown sugar and ginger.
• Pour over pork chops in skillet.
• Turn up heat and boil liquid for about 2 minutes or until about half the liquid is left in the pan.
• Remove from heat and remove chops from skillet.
• Add mandarin oranges to the sauce.
• Spoon sauce over pork chops before serving.