I’m sure no one else feels like their evenings are unusually busy right now, right? That’s just me? Right?
I’m sure. On the off-chance, however, that I’m not the only one, I thought I’d share the recipe I made tonight. Be warned, however–if you’re looking for a gourmet meal, or even a recipe that you’re going to make and think that “this is AMAZING!”, well, this is not the post for you. If you’re looking for a recipe, however, that you can make and think, “Hey, that was pretty good, and INCREDIBLY easy. I can totally get behind that!”, then look no further.
I should point out that when I pinned this recipe, it turned out to be a picture with directions as the caption rather than a link, so while someone clearly deserves credit for coming up with this–and it’s not me–I don’t have any idea who that someone is. That being said, here is the recipe:
Asian-Style Crockpot Pork Chops
1/2 C reduced sodium soy sauce
1/2 C light brown sugar, packed
1/2 C ketchup
2 cloves minced garlic
@ 2 1/2 lbs of pork chops (this is flexible)
And the complicated directions? Stick the meat into a (sprayed) crockpot. Mix together the remaining ingredients and pour over the meat; cook on low for around 5 hours. Serve over rice.
To be fair, I stick at least a couple of tablespoons of cornstarch into the sauce mixture before I pour it over the meat, so the sauce has a nice thickness to it, but that’s the only extra thing I do. (I’d know your crockpot, though. Five hours can be too long, depending on how hot it tends to run. If you’re not sure, check after three or so.) The sauce is tangy and tasty over rice; my meat tonight was amazingly tender; and all you have to do is cook up a green vegetable to get a complete meal. It’s perfect for this time of year.