Happy New Year! After what seems like a year, I am making my way back from the land of the non-living. Meds for upper respiratory and sinus infection + allergic asthma episode, mean help is finally on the way. Warmer than normal temps in December = Monster Allergies = Sick Mom.
Even when one does feel like they might want to relocate to the Turks and Caicos for some more breathable air, she does still have to cook for the hungry family. When I don’t feel good, the crock pot is my best friend. Let’s be honest, on several days where I do feel good the crock pot is my best friend.
The original version of this recipe was created by a friend of mine. I tweaked it to become free of my offending allergies. I do love it. It’s the perfect comfort meal when you are under the weather.
Thank you, Laura.
Tangy Crock Pot Pork Chops
8 pork chops (no bone) center cut (if they are small, use 10)
Salt and Pepper each pork chop, then brown in a skillet with 2 T of olive oil over Medium High heat.
Build the following in the bottom of a large crock pot:
Bell pepper – 2 sliced or diced bell peppers (I like one red and one green)
Onion – 2 medium diced
Celery – 2 large stalks diced
1 can of diced, stewed tomatoes
Place pork chops on top or mixture.
Whisk together for sauce:
1/2 cup ketchup (Heinz original is gluten free)
2 T of Worcestershire (Lea & Perrins Original is gluten, soy free)
2 T of cider vinegar
1 T of fresh lemon juice
2 T of brown sugar
1 cube of beef bouillon (Add and mix to 1/2 cup boiling water first) I use this to be allergen free.
Pour well mixed sauce on top of pork chops and veggie base.
Place lid on and cook between 5 and 6 hours (on high)
Add cornstarch and water at end. (mix together) in last 30 minutes
Serve over steamed rice.
Guaranteed to get you back on the road to recovery…or at least enjoying a nice meal.