There are times that I question the methods by which we cook. For instance, in the height of the heat, we stand outside and grill steaks over hot coals. And I understand that ice cream is a year round treat, but really in the middle of winter, you’re gonna eat some food that makes you just as cold inside as it is outside?
So it is with great trepidation that I offer up this recipe in the middle of the summer using a slow cooker. That said, I believe this sauce could easily be used on the stove-top to make it a much quicker meal. Or if you like the idea of the slow cooker, this would likely work fantastic with a nice pork roast and shredding the meat over rice. The proof is in the the pork that Gluten Free is Not Taste Free!
Slow Cooker Honey Garlic Pork Chops
1 cup (250 ml) GF Soya Sauce
1/2 cup (125 ml) ketchup
1 cup (250 ml) honey
1/4 cup (50 g) minced garlic
1 tbsp (15 g) cilantro
1 tbsp (15 g) oregano
2 tbsp (30 g) pepper flakes
Pork Chops – about 8-10 would be covered by this sauce.
- Mix all of the ingredients up to the pork chops. Whisk it together well.
- Using your fresh (not frozen) pork chops, cover the bottom of your slow cooker. And then cover with your sauce.
- The biggest issue with this method is that you can easily overcook your pork chops. On high for like an hour, two at max should be good. If you want to do slower, low for about four hours max and even then your chops may be over done.
Note: I will be trying this again with a roast and we’ll see how that turns out! I’ll let you know!