Rating: 3.5 stars
48 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 10
  • 2 star values: 10
  • 1 star values: 1

Slow cooking is not a very traditional, but way less messy for these sweet and sour pork chops. It is an easy cold weather meal with some rice and crispy egg rolls, fried noodles, or fried wontons on the side.

Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first.

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  • In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts

497 calories; protein 37.3g; carbohydrates 43.8g; fat 19.3g; cholesterol 90.5mg; sodium 854.4mg. Full Nutrition
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