I don’t like palate-burning hot foods. I can eat a few green chilis in an enchilada but I won’t touch a jalapeño. A few drops of green Tabasco is as daring as I get.
But I do like strong flavors.
I especially like strong flavors after I have been indulging in holiday food – like smoked salmon and foie gras and stinky, soft cheeses.
These easy pork chops were just what I needed.
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Piquant Pork, Slow Cooker
This easy slow cooker main course is packed with flavor. Serve with rice or pasta,
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Slow Cooker
- 12oz (360gr) pork chops, boneless, cut in half
- 2 shallots, chopped
- 1/2 red pepper, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1/2 cup (4oz, 120ml) chicken broth
- 1 tbs tapioca
- 2 tbs sherry vinegar
- 2 tbs ketchup
- 1 tbs light soy sauce
- 1 tsp paprika
- 1 tsp marjoram
- 1 tsp oregano
- Put vegetables in the bottom of the slow cooker.
- Add chicken broth, tapioca, and stir to combine.
- Top with pork.
- Combine vinegar, ketchup, soy sauce, paprika and herbs.
- Spoon over pork.
- Cook on low for 6 hours – stir once if you like.
- Spoon onto a platter and serve.
As usual, I don’t do any pre-cooking. Just toss it in the cooker and cook.
You can substitute a small onion for the shallots, and 2 tsp regular soy sauce for the 1 tbs light.
Balsamic or cider vinegar can be substituted for the sherry vinegar.
- Serving Size: 1/2 recipe
- Calories: 312
- Sugar: 8.4 g
- Sodium: 761.2 mg
- Fat: 7.4 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2.9 g
- Protein: 40.8 g
- Cholesterol: 108.3 mg
Keywords: slow cooker pork, spicy pork, red peppers
The other thing I need after a bit of indulgence is exercise.
After days of wind and rain, Thursday was beautiful. It was sunny, warm, and calm.
I went out for my 10K walk in the morning.
In our area some of the farmers plant winter wheat or rapeseed in the fall. Both crops come up, grow 5 or 6 inches, then do nothing for the rest of the winter.
Actually, I’m told that they spend the winter growing long, strong roots.
I don’t really care about that – the part I like is the fields are green.
After all my years in the Midwestern U.S., having white winters at best or brown winters if we didn’t have snow, I love seeing all the green fields here in January.
I had such a lovely walk in the morning, and it was such a gorgeous day, that I went on a 20K bike ride with mon mari in the afternoon.
I just couldn’t pass up being out in all that wonderful sunshine.
I only stopped a few times to take photos.
I love this tree:
I doubt that I made much of a dent in all the extra calories, but I had fun trying….