Slow Cooker Pork Chops with a deliciously spiced cooking sauce and also choices of pouring sauces for serving. Your chops will be juicy and full of flavor!
Peggy loves using her crockpot! She's always coming up with great flavors for sauces and Peggy's Slow Cooker Pork Chops with Sauce is no exception.
It's full of flavor, the pork is very tender and perfectly cooked.
The pork chops are slow-cooked in a delicious homemade sauce, made up of spices, jalapenos, red peppers, and apple cider vinegar. When you're ready to serve, you also have an optional pouring sauce if you want a little sweetness added, and the recipe below will show you how to make a wonderful fruity balsamic sauce for drizzling over the top of your chops once cooked.
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We've also got a stovetop recipe for apple cider pork chops if you'd like to try that too!
So let's see how Peggy cooks this delicious dish.
Recipe from Peggy Mitchell
Prep Time
5 minutes
Cook Time
2 - 3 hrs on LOW
Yield
4 - 6 Persons
Ingredients
For the crockpot
6 Pork chops, not too thin. Bone-in or out.
The Puree Sauce
¼ cup or 60 ml apple cider vinegar
¼ tsp cayenne pepper
½ tsp garlic powder
1 red bell pepper
¼ cup or 60 ml canola oil
2 red seeded jalapenos
½ tsp salt
( Puree all the above ingredients, except the chops, together for a sauce)
For the Sauce at the end
1 pint or 450 g of blueberries, apples, pineapples or cranberries
½ cup or 100 g of brown sugar *** Optional. Taste your fruit first for sweetness
¼ cup or 60 ml of Balsamic vinegar
1 TBS of cornstarch
If you don’t fancy a sweet sauce, you can make up some extra puree that you see in the Crock pot ingredients and use that as a sauce. Also very delicious!
Instructions
1. Brown your chops on both sides then add to the crockpot.
2. Puree all the other ingredients together and pour the puree over the top and let cook for 2-3 hours on LOW
3. When you are just about ready to remove chops and dinner is set, make the sauce.
4. In a pan, add your choice of fruit, with brown sugar, Balsamic vinegar, and cornstarch. Stir until thick and add as a topping to your chops. Sweet and spicy, and the fruity topping tastes great on your potatoes as well.
Recipe Card
Ingredients
For the crockpot
- 6 Pork chops, not too thin. Bone-in or out.
The Puree Sauce
- ¼ cup or 60 ml apple cider vinegar
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- 1 red bell pepper
- ¼ cup or 60 ml canola oil
- 2 red seeded jalapenos
- ½ tsp salt
- ( Puree all the above ingredients, except the chops, together for a sauce)
For the Sauce at the end
- 1 pint or 450 g of blueberries, apples, pineapples or cranberries
- ½ cup or 100 g of brown sugar *** Optional. Taste your fruit first for sweetness
- ¼ cup or 60 ml of Balsamic vinegar
- 1 TBS of cornstarch
Instructions
- Brown your chops on both sides then add to the crockpot.
- Puree all the other ingredients together and pour the puree over the top and let cook for 2-3 hours on LOW
- When you are just about ready to remove chops and dinner is set, make the sauce.
- In a pan, add your choice of fruit, with brown sugar, Balsamic vinegar, and cornstarch. Stir until thick and add as a topping to your chops. Sweet and spicy, and the fruity topping tastes great on your potatoes as well.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 588Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 132mgSodium: 291mgCarbohydrates: 44gFiber: 4gSugar: 34gProtein: 42g
Nutrition information isn’t always accurate
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