Peking Pork Chops (Crockpot)

[Aline]

Made this recipe that was posted by both KW and Nebulized. I used 1/3 cup of ketchup instead of 1/4 cup and 2 cloves of garlic. I enjoyed this dish, although it wasn't like the one I had at a Chinese restaurant. Next time, I will try using less soy sauce because it was pretty strong in taste (maybe 1/4 cup). The chops were tender and tasty. Will try again but with modifications.


PEKING PORK CHOPS

6 Thick Cut Pork Chops, (1 inch) trim off excess fat
1/4 Cup Brown Sugar
1 teaspoon Ground Ginger
1/2 Cup Soy Sauce, low sodium is good
1/4 Cup Ketchup
1 clove Garlic, crushed
Salt and Pepper to taste

1. In a small bowl, mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper.

2. Place the pork chops in the crockpot.

3. Pour the sauce mixture over the pork.

4. Cover, turn to low and cook 4 to 6 hours, or until tender.

5. Season with salt and pepper, if needed.

[bookwoman]

Can I suggest that you use 1/4 cup Hoisin Sauce in place of the ketchup, brought up to the 1/3 cup mark with rice wine or dry sherry?

I would still use less soy sauce also.

This will give you more the flavors common in a Chinese restaurant.

[Aline]

Originally Posted by bookwoman

Can I suggest that you use 1/4 cup Hoisin Sauce in place of the ketchup, brought up to the 1/3 cup mark with rice wine or dry sherry?

I would still use less soy sauce also.

This will give you more the flavors common in a Chinese restaurant.

Thanks for the tip. Will make note of it and try it next time.

Aline

[bookwoman]

You are most welcome honey!

Ketchup was a bad idea to start with in this recipe.

The Orientals do not use tomato based ingriedents in their cooking.

Soy is the basis for most of their sauces and marinades.

Hope it meets what you thought you were getting the first time.

[mercyuy]

coat pork chop first in custard powder (it will smell delicious) ( this is 1 secret recepe in chinese stir fry cooking) then fry.