Peking Pork Chops

I got my recipe from A Year of Crockpotting. I was looking for something easy, without too many ingredients to mix up or prepare in advance, since I was still feeling sick (but the family would need dinner!).

I pulled 4 pork chops out of the freezer at about 1 pm.  I preheated the crockpot while I ran the pork chops under warm water, only to get the plastic out from in between them. I'd happily throw them in the crockpot frozen. :)  We ate at about 5:30 and they were totally done. So they went from mostly frozen to done in 4.5 hours (on high). And it's a simple recipe....I'd say it's a keeper! :)

The recipe says to use:

6 pork chops (I used 4)

Throw them in the crockpot, and then mix the following in a bowl:

1/4 cup brown sugar

1 tsp ginger

1 tsp Chinese 5 Spice Powder

1/2 cup gluten free soy sauce

1/4 cup ketchup

4 cloves of garlic, chopped or minced

dump that stuff on top of the pork chops.

I turned it on high, but I was starting at 1 pm. If you're cooking it on low, it will take 6-8 hours.

This recipe handled frozen pork chops well, and was very yummy with white rice and a salad.

*note to self: I got a little canker sore right after eating this. Maybe the Chinese 5 Spice powder? Maybe the ketchup? Hmm! (anybody else have that problem???)