This coming Sunday marks the beginning of Daylight Savings Time, and though I am not looking forward to losing an hour of sleep (I suppose I could just go to bed earlier...), I am so looking forward to more light in the evening. Rule #1 of food blogging is using natural light for photography, and since I typically don't start cooking each evening until the sun has begun to set, I have been failing at this rule all winter long. (Many food bloggers prep all their posts over the weekend, I, ahem, am not quite that organized ... and/or I'd rather spend the weekend cross-country skiing, catching up on sleep, or running errands (aka, making the 45-minute drive south for a chai latte) -- perhaps that is why my blog isn't yet a household name? Hmmm...) All this just to say that the other night I cooked up a batch of sweet and sour pork chops in my slow cooker, and though the post-sunset photograph (above) doesn't do them any justice, the resulting pork chops were actually quite delicious. The last time I made pork chops in my slow cooker, I was pining for a more substantial sauce, and the thick sweet and sour sauce in this recipe definitely does the trick.
Slow Cooker Sweet and Sour Pork Chops (adapted from this recipe)
makes 4 servings
4 boneless organic pork chops
1/4 cup brown sugar
1/4 cup honey
1 teaspoon ground ginger
1/4 cup soy sauce
1/4 cup ketchup
2 cloves garlic, minced
1-2 tablespoons corn starch
1. Place the pork chops in the bottom of a 4-quart slow cooker bowl.
2. In a small bowl, whisk together the sugar, honey, ginger, soy sauce, ketchup, and garlic.
3. Pour the mixture over the pork chops, covering them evenly.
4. Cook on low for 4 hours, or until the pork chops are tender and cooked through. Prior to serving, stir in the corn starch to thicken the sauce.
5. Serve over rice.