All the pleasure of a Chinese meal right out of the crock pot. Start your rice before the pork is done and everything will be done right on time!
- 1 1⁄2 lbs lean boneless pork chops
- 1 (8 ounce) cansliced bamboo shoots, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 6 green onions, chopped
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup szechuan hot bean sauce (paste)
- 1⁄4 cup soy sauce
- 2 1⁄2 tablespoons minced fresh ginger
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 4 teaspoons sesame oil
- 4 teaspoons sugar
- 8 garlic cloves, minced
- 1 -2 teaspoon hot chili oil (optional)
- Trim chops of excess fat and brown on both sides in a skillet on the stove top.
- Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions.
- Combine remaining ingredients together in a bowl and pour over vegetables.
- Cook on low for 3-5 hours or until chops are tender and cooked through.
- Serve hot with cooked rice.
This is not good at all. Very disappointed especially after all the great reviews.
Very tasty dish, thanks!
DH raved over this one. I thought it was a tad hot and that overpowered some of the other spices, but then again, I used Thai chili paste and I'm heavy handed with it. I'll cut back a little next time. (And there will definitely be a next time!) I doubled the water chestnuts and omitted the bamboo shoots as a matter of personal preference. Also put in a large chopped onion. I kept my chops whole and marinated the pork in the remaining ingredients overnight before "crocking" it up. It ended up cooking quite a while longer than 5 hours (maybe 8?), but it didn't hurt a bit. We ate it with plain white rice. Just a splendid flavor and wonderfully tender pork dish. Thank you, thank you, THANK YOU!