Glazed Pork Chops Crock Pot Style

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*8 Pork Chops

*Extra Light Olive Oil, add 3 tablespoons to skillet or as needed for searing pork chops

*Cayenne Pepper

*Salt and pepper

*1 (12 ounce) bottle Dr. Pepper, not diet

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Sprinkle the cayenne pepper, salt and pepper on both sides of each pork chop and sear the pork chops in a heated cast iron skillet with olive oil on medium heat for 6 minutes on each side or until browned. Sear the Pork chops 2 to 3 at a time, depending on the size of the cast iron skillet.

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In a lined crock pot add the Dr. Pepper, seared pork chops add half of the glaze and cook on low 4-6 hours or until fork tender almost falling off the bone.

Glaze

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*2 teaspoon Toasted Sesame Oil

*1/4 cup plus 1 tablespoon Extra Light Olive Oil

*Make Garlic Paste (4 Cloves Garlic, grated, 2 Tablespoon Grated Fresh Ginger, 1/4 teaspoon Extra Light Olive Oil)

*2 teaspoon Dried Minced Onion

*1 cup Low Sodium Soy Sauce

*1/4 cup Fresh Orange Juice

*4 teaspoons Grated Orange Zest

*1/4 cup Brown Sugar

*1/2 cup White Rice Vinegar

*1/4 cup Red or White Grape Juice

*2 teaspoon Red Pepper Flakes

*Cornstarch Slurry (2 tablespoons Cornstarch and 1 tablespoon water)

Garnish

**Toasted Sesame Seeds, garnish

**Parsley, chopped for garnish

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In a sauce pan combine the glaze/sauce ingredients and bring to boil on medium-low heat. Then remove from heat add half of the glaze/sauce to top of the seared pork chops in crock pot. Save the rest of the glaze/sauce to drizzle over pork chops just before serving top with sesame seeds and parsley.

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Enjoy:

Lindy

 

 

 

Tangy Homemade BBQ Chicken Sandwiches Crock Pot Style

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*3 pounds frozen Chicken Tenders, thaw in refrigerator

*2 medium Red Onions, julienned, less if you don’t like a lot of onions

*2 cups Ketchup

*1 can 6 ounces Tomato Paste

*1/3 to 1/2 cup Apple Cider Vinegar, add 1/2 if you’re a vinegar fan

*1 and 1/2 cups Dark Brown Sugar

*2 to 3 tablespoons Chili Powder

*2 teaspoons Onion Powder

*2 teaspoons Garlic Powder

*2 teaspoons Smoked Paprika

*2 teaspoons Kosher Salt or Sea Salt

*Slow Cooker Liner, for easy cleanup

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In a bowl combine ingredients for the Barbecue Sauce: Ketchup, tomato paste, apple cider vinegar, brown sugar, chili powder, onion powder, garlic powder, Smoked Paprika and salt. Mix until smooth. Makes about 4 cups of sauce.

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In a Crock Pot/Slow Cooker with liner, place chicken tenders, onions and add only 2 cups of the barbecue sauce (Save 2 cups of BBQ sauce). Cook on High for 4 to 6 hours or on low for 6-8 hours or until chicken is fork tender and pulls apart and is no longer pink.

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After chicken is cooked, drain most of the juices and add the last 2 cups of barbecue sauce and cook 30 more minutes on high or until sauce thickens.

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Serve in Brioche Buns, Hamburger Buns or Healthy Multi-grain Sandwich Buns.

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Note: I find different brands of frozen chicken tenders take longer to cook than other brands.

Enjoy!

Lindy