Pork Chops with Asian Flair

*10 Ing. or Fewer
Makes 4 servings
Prep. Time: 15 minutes Cooking Time: 2–3 hours Ideal slow-cooker size: 4- to 6-qt.
Needed at Time of Preparation:
½ cup of orange juice
½ cup orange marmalade
2 cloves garlic, minced
3 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. rice vinegar, or 1 Tbsp. white vinegar
2 tsp. Asian-style chili paste
4 6–7-oz. bone-in, blade-cut pork chops
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat chops 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:
    Makes 4 servings
    Cooking Time: 2–3 hours Ideal slow-cooker size: 4- to 6-qt.
    Needed at Time of Cooking/Serving:
    8 oz. angel-hair pasta
    8 oz. snow peas or broccoli


  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 chops out.
  4. Cover. Cook 2–3 hours on Low, or until instant-read meat thermometer registers 145–150°F when stuck in center of chops (but not against bone).
  5. Near the end of cooking time for chops, cook pasta according to package directions.
  6. Two minutes before the end of pasta cooking time, stir snow peas or broccoli into the water with pasta. When done cooking, drain and keep warm.
  7. Place chops on a platter.
  8. Toss pasta and snow peas with sauce in the crock. Spoon onto serving platter next to chops. Serve.

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