As planned, I made the Aloha Porkchops from Slow Cooker Revolution this past week. Sadly, they didn’t satisfy me in the same way the Thai Coconut Soup from the same cookbook did. I thought they were mediocre, though Husband, who is typically harder to please, did like them, ate them happily, and has also happily been consuming the leftovers. So, despite mixed reviews and in case your tastes differ from mine, I figured I’d go ahead and post the recipe for you to try, if you feel so inclined.
Aloha Porkchops- Courtesy of Slow Cooker Revolution
Serves: 6
Cooking Time: 6 to 8 hours on low on 3 to 5 hours on high
Ingredients:
1 (20 oz) can pineapple chunks in juice
1/4 cup packed brown sugar
1 T cider vinegar
1 T soy sauce
2 t curry powder
1/2 t ground ginger
1/2 t red pepper flakes
6 (7 oz) bone-in blade cut porkchops, about 3/4 in thick, sides slit to prevent curling
Salt and pepper
1 T water
2 t constarch
2 scallions, sliced thin
Directions:
1. Stir pineapple with juice, sugar, vinegar, soy sauce, curry powder, ginger, and red pepper flakes into slow cooker. Season pork chops with salt and pepper and nestle into slow cooker. Cover and cook on high until pork is tender, 6 to 8 hours on low or 3 to 5 hours on high.
2. Transfer pork chops to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
3. Whisk water and cornstarch together in a bowl. Transfer braising liquid to saucepan, add cornstarch mixture, and simmer until reduced to 2 cups, about 12 minutes. Stir in scallions and season with salt and pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.
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