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Chops in the Crock

*Gluten-Free–Optional
Makes 4 servings
Prep. Time: 15–20 minutes Cooking Time: 2½–3½ hours Ideal slow-cooker size: 6- or 7-qt.
Needed at Time of Preparation:
4¾-inch-thick bone-in, blade-cut pork chops
salt and pepper to taste
2 medium onions, chopped
2 ribs celery, chopped
1 large green bell pepper, sliced
14½-oz. can stewed tomatoes, undrained
½ cup ketchup
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce *make sure yours is gluten-free to keep this recipe gluten-free
1 Tbsp. lemon juice
1 beef bouillon cube
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat everything well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    CHOPS IN THE CROCK
    Makes 4 servings
    Cooking Time: 2½–3½ hours Ideal slow-cooker size: 6- or 7-qt.
    Needed at Time of Cooking/Serving:
    2 Tbsp. cornstarch
    2 Tbsp. water
    cooked rice

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock and spread out.
  4. Cover. Cook on Low 2–3 hours, or until instant-read meat thermometer registers 145°F when stuck into center of chops.
  5. In a small bowl, mix the cornstarch and water together until smooth. Stir into sauce in the crock.
  6. Cover. Cook 30 more minutes, until sauce thickens.
  7. Serve over cooked rice.

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