Crock Pot Iowa Pork Chops With an Asian Glaze

I have to start using up some of the meat I have in the freezer.  I have some Iowa chops I got on sale and think I'm going to put them in the crock pot for supper. Going to make the Iowa chops international though by putting an Asian glaze on them.  I only have two chops so am cutting my recipe in half.  This recipe is for 4 chops. 

4 Iowa pork chops

Kosher salt and pepper

½ cup soy sauce

1 cup ketchup

½ cup brown sugar

1 tsp. garlic powder

1 tsp. onion powder

1/3 cup honey or maple syrup (which ever you have in the house.  I'm using honey)

1 tbs. rice vinegar

1 tsp. dried ginger

1 tsp. cornstarch

1/4 tsp. crushed red pepper flakes (optional if you don’t want heat)

Salt and pepper your chops on both sides.  Brown them on both sides on the grill or in a cast iron skillet with a little olive oil.  Do not fully cook them. 

Mix the sauce ingredients in the bottom of the crock pot to save dirtying any more dishes.

Put the chops in the crock pot.  Ladle the sauce mixture from the bottom of the pot over the meat, cook on low for about 4 to 5 hours.  The meat should be tender and moist and cooked all the way through.

Serve with your favorite rice or Soba noodles.

Variation – You may add a can of crushed pineapple to the sauce for an even sweeter sauce. 

  

Soba Noodles 

8 ounces Soba noodles

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1 tablespoon sugar

1 clove garlic

1/2 teaspoon dried ginger

2 green onions, thinly sliced

1 teaspoon sesame seeds (optional)

In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain. Set aside.

Whisk together rice wine vinegar, soy sauce, sugar, chopped garlic and ginger.

In a large bowl, combine noodles, rice wine vinegar mixture, green onions, and sesame seeds. 

Iowa pork chops on a cold Iowa winter's day.  That should warm me up.  Keep warm, be happy and may God bless you and yours.