Pork Chops with Peaches
Low for 8-9 hours
2 Tbsp Flour
1/2 tsp paprika
1/2 tsp black pepper
1 Tbsp olive or canola oil
6 large (1.2kg total) pork chops
1 medium onion diced
1/4 cup lightly packed brown sugar
2 Tbsp soy sauce
2 Tbsp Tomato sauce
2 Tbsp wine vinegar
1 tsp dried thyme
1/2 tsp salt
1x 400g sliced peaches in juice
1 Tbsp Cornflour
Coat your slow cooker with nonstick spay and turn it on to HIGH to preheat.
Combin the flour, paprika and pepper in a shallow bowl. Heat the oil in a large non-stick pan, then dip each side of the chops in the flour mixture, shake off any excess, then fry for 2-3 minutes a side, or until lightly browned.
Lift the chops from the pan and place them in the slow cooker (overlapping them as necessary). Add the diced onion to the pan and cook for 2-3 minutes, stirring occasionally, until the onion begins to soften, then sprinkle this over the pork.
Combine the remaining ingredients (except the cornflour) in a bowl and stir gently to combine, then pour this evenly over the pork and onion mixture.
Place the lid on the slow cooker, turn dow to LOW and cook for 8-9 hours. About an hour before serving, mix the cornflour to a paste with a tablespoon of cold water. Stir this gently into the sauce and gently turn the chops. Serve with plain rice or buttered pasta and seasonal vergetables or a salad.
Pork Chops with Kumara and Pineapple
Low for 8 hours
4 pork loin chops
3 Tbsp flour
2 tsp ground cumin
1 1/2 tsp curry powder
1/2 tsp salt
2-3 tsp oil
1 large onion, chopped
2 cloves garlic, chopped
about 600g (2 medium) golden kumara
1 red capsicum
1 x 400g pineapple rings
1/2 cup pineapple juice
1/2 cup orange juice or extra pineapple juice
arrowroot, potato starch or cornflour, to thicken
chopped parsley
Turn the slow cooker on to HIGH and coat with nonstick spray
Pat the pork chops dry and put aside while you heat a frypan and mix the next four ingredients in a shallow dish. Generously coat the chops in the seasoning mixture. Add the oil to the pan while it heats, then brown the coated chops, turning them over when the coating is fairly evenly coloured. Take the chops out and put aside.
Add a little extra oil if necessary, and brown the onion and garlic, too. Halve the peeled kumara lengthwise and then cut in lsices about 2cm thick. Halve the red capsicum, remove the seeds and pith, then chop into fairly small pieces. Leave the pineapple rings whole, or cut in smaller pieces.
Assemble the casserole, spreading half the onion and garlic mixture on the base of the cooker. Lay two chops on the onion with half the kumara, pineapple and capsicum pieces between and over them. Sprinkle with the remaining flour mixture. Lay the remaining chops and the rest of the vegetablesand pineapple on top.
Pour the juices over everything, put on the lid and turn the heat to LOW. Cook for about 8 hours. Thicken with a little arrowroot, potato starch or cornflour, mixed to a thin paste with juice and add more salt if necessary. Sprinkle with chopped parsley before serving with lightly cooked broccoli, spinach or silverbeet.
Theres some recipes in their for pork slices, let me know if you want those
Pork Chops
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