Piquant Pork, Slow Cooker; a beautiful day

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

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This easy slow cooker main course is packed with flavor. Serve with rice or pasta,

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 2 servings 1x
• Category: Pork
• Method: Slow Cooker

Ingredients

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• 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

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Instructions

• 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.

Notes

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.

Nutrition

• 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 digress…..

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….