Slow Cooker Sweet And Sour 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:

• 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:

• Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
• In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

Steps:

• In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.
• About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.

Steps:

• Place pork chops in a 13x9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops.

Steps:

• Place partially thawed Asian vegetables in slow cooker, and arrange pork chops on top.
• Combine sauce and water, and pour over chops.
• Cover and cook on low for 7-8 hours.
• Turn to high and add pea pods.
• Cover and cook on high for 5 minutes.