Crockpot Pork Chops
3/4 cup flour, divided
1/2 tsp. ground mustard
1/2 tsp garlic pepper
1/4 tsp. seasoned salt
4 boneless pork chops, cut 1/2 inch thick
2 Tbsp. canola oil
1 can chicken broth
Combine 1/2 cup flour, mustard, garlic pepper and seasoned salt in a large re-sealable bag.
Add pork chops, one at a time, and shake to coat.
Heat oil in a large skillet.
Brown chops on each side.
Place in a 5-quart slow cooker.
In a small bowl, mix flour with chicken broth, whisking until smooth.
Pour over chops.
Cover and cook on low for 3 to 4 hours or until the meat is tender.
Thai-Style Pork
2 pounds boneless pork chops
1/4 cup teriyaki sauce
2 Tbsp. rice vinegar
1 tsp. red pepper flakes
1 tsp. minced garlic
1 Tbsp. cornstarch
1/4 cup cold water
1/4 cup creamy peanut butter
Cooked rice
1/2 cup chopped green onions
1/2 cup dry roasted peanuts
Lime juice, optional
Place pork chops in a 3-quart 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 the meat is tender.
Remove pork and cut into bite-size pieces, and keep warm.
Skim fat from the cooking juices, and transfer to a small saucepan.
Bring the liquid to a boil.
Mix cornstarch and water until smooth.
Gradually stir into the pan.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Stir in peanut butter, and add meat.
Serve with rice.
Sprinkle with onions and peanuts.
Drizzle with lime juice, if desired