The following recipe comes from Taste of Home magazine. It's full of homey, simple recipes. Good stuff. What really caught my eye was 1) peanuts and 2) slow cooker. I love peanuts and peanut butter. Love, love, love. It would be a tragedy if I ever have a kid/husband that is severely allergic to peanuts. I think I would have to resort to disappearing every so often, eating my fill of peanuts/peanut butter, decontaminating myself and then returning home like nothing happened. I love that stuff. My love also extends to the slow cooker. Turning meat into tender, juicy delights!
So I've made this recipe twice. The first time I followed other people's suggestions and doubled the sauce ingredients. It was tasty stuff; perhaps a little too much sauce, but it was delicious so I couldn't complain. This go-round I stuck with the recipe; I kind of wish there was more sauce so it's sort of damned-if-you-do, damned-if-you-don't. In my opinion, be damned and do. Do make double sauce.
I also took pictures this time, too. I realized that back when I wasn't being lazy and not posting, I was being lazy and not talking pictures. Remedy #2.
What I really like about this slow cooker recipe is that prep time is basically 10 minutes. You don't have to brown the pork chops. I also added some sliced baby carrots because I had them and it seemed like a good idea. Chops, (carrots), and some bottled teriyaki sauce, vinegar (I used white wine vinegar because I don't have rice vinegar), red pepper ,and garlic go into the slow cooker.
After 6 hours take out the meat. That delicious, delicious, falling apart meat. The sauce goes into a saucepan and there's some thickening (the recipe says cornstarch, I don't own any so I used flour) and peanut butter-ing that happens.
Pour sauce over meat and eat. I'd serve it over rice, if you're creative, go ahead and think of something else. I like my rice and my peanut pork.
Thai-Style Pork
2 pounds boneless pork loin chops
1/4 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup creamy peanut butter
Hot cooked rice
1/2 cup green onions, chopped
1/2 cup dry roasted peanuts
Lime juice, optional
1. Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the teriyaki sauce, vinegar, pepper flakes and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.
2. Remove pork and cut into bite-size pieces; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peanut butter; add meat.
3. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired.
Yield: 6 servings.
No comments:
Post a Comment