Wednesday, September 22, 2010

Asian BBQ Pork Chops

We're starting off with a confession. I cannot cook pork chops in the crock pot. I try. I try all the time. I have tried several different recipes and I have tried several different techniques to keep them moist, but I always fail & get dried out meat. Like the kind that sucks the moisture out of your mouth as you chew it. The kind that you have to have a tall glass of milk to help you get it down. What am I doing wrong!? I don't know... but I will say that these chops, had I baked them in the oven or a couple of hours less in the crock pot, would have been amazing. So, I'm gonna go ahead & share it anyway! If you insist on doing them in the crock pot maybe just go on low for 3 or 4 hours. Not the 6 that I did. Another tip I've heard is if you sear them in a pan on the stove (don't cook them completely, just put some brown on each side) before you throw them in the crock pot it helps retain the moisture... but I failed at that one, too! LOL

ANYWAY! How's that for instilling faith in your cooking blog lady, huh!? I'm just keeping it real. Sometimes I fail!

Let's see the fixings:

Pork chops (excuse the marks from my tongs!), brown sugar, soy sauce, ketchup, honey, pepper, garlic, cornstarch.

Start out by mixing the sugar, ketchup, soy sauce, pepper & garlic (minced up or pressed through a press). Give them a good whisk until they are combined into a good sauce.

Then toss your chops into your crock pot & pour the sauce on top. Flip them over in the sauce to get the coated well.

Now give a good squeeze of honey over the top of each chop, using some tongs to help get the bottom chops.

Then just cover & cook on low for [insert appropriate time here.] I did 4 hours and then moved on to the last step & cooked an additional 2 hours for a total of 6 hours on low for 4 chops. It was too long!

The last step? Take the chops out & set aside. Add in a couple tablespoons of cornstarch & whisk it into the sauce to make it into a thicker glaze-like sauce, rather than a thin, runny marinade. Add the chops back in & go for another 2 hours. I'm thinking the appropriate times should have maybe been 2 hours/2 hours.

And that's it! We served it up with brown rice & steamed broccoli. The flavor was WONDERFUL! Like BBQ meets Asian cuisine. I definitely recommend you try it out... just don't overcook your meat like I ALWAYS seem to do! LOL A bonus of crock pot cooking is that your whole house will smell great as you wait for this to finish up!

And a peek inside... all good and saucy on the outside, but still nice & bright white inside!

Asian BBQ Pork Chops:

6 pork chops
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup soy sauce
4 cloves of garlic, minced
pepper to taste
1/2 cup honey
2 TBSP cornstarch

Place pork chops into crock pot. In a separate bowl, combine sugar, ketchup, soy sauce, garlic & pepper. Whisk until combined. Pour over the chops & use tongs to flip the chops around to ensure they are all coated. Squirt honey generously over each chops - again using tongs to reach the bottom ones.

Cook on low for 2 (?) hours. Remove chops & set aside. Add cornstarch to sauce in the crock pot. Whisk to combine. Add chops back into sauce and cook on low an additional 2 hours. Serve hot with extra sauce over the top.


  1. Yummy!! I've been following your blog since my friend gave me the url. Love all of the pictures you post and the recipes are always something *I* can handle. This one looks really yummy and I will have to head to the store after nap so we can make this for dinner tonight!


  2. Thank you, Anna! I've loosely coined my cuisine as "Kid friendly food that grown ups love, too!" LOL I am the farthest thing from gourmet so I'm pretty confident that anything you see here is something that even a never-been-in-the-kitchen HUSBAND could do!! LOL I hope you try these & love them ... not overcooked, of course! Thanks for checking out my blog!