Recipe...

California Porkchops are by far my favorite recipe for chops right now. I have a very stringent policy on recipes.LOL

1. They have to be easy. I don't have time for 300 ingredients or 50 different procedures just to get the end result. I'm lucky if I get 15 minutes in the kitchen at one time.lol

2. Everyone has to like it. I'm not a short order cook. It's o.k. if some kids don't like something every once in a while but if it happens too often, then I end up with hungry kids at bedtime or hungry kids at dawn. I don't like either.lol

3. I really like it if it's cheap. Need I say more?LOL

4. It must fill everyone up. It's even worse when I cook a meal, everyone eats like there's no tomorrow, and then are hungry about an hour later. It ends up costing me more than if I'd just served something expensive, like steak.LOL

5. Healthy is a priority but I guess I mean this from the old-fashioned view. All food groups must be represented, low fat is good but not always a standard, and I like for it to be made as natural as possible.

So here's the recipe....I got it from Tam on Xanga...

Crockpot California Pork Chops With Rice (I double this recipe)

4 bone-in pork loin chops (1" thick)
1 to 2 tablespoon vegetable oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

In a skillet, brown pork chops on both sides in oil; transfer to a crock pot. Add garlic to drippings; cook and stir for about 1 min. or until golden. Stir in soy sauce, wine or broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops. Cover and cook on low for 7-8 hrs. or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to crock pot. Cover and cook for at least 30 min. or until slightly thickened. Serve over rice. Makes 4 servings


Blessings,

Lisa