Post Cards from - Tom’s “Crockpottery” & other Natural Disasters!

I used a recipe that called for a pork roast but substituted pork chops as an experiment. The overall recipe result was excellent. I used pork chops that were about a ½” thick and they shrank quite noticeably. That is why I changed the amount of pork chops and the thickness. I will definitely use this recipe again soon! Makes four servings. I rate it Five Stars out of Five Stars! ·          3 or 4  Pork Chops – One or two inches thick ·          2 Tbsp oil ·          1 onion, thinly sliced ·          8 oz fresh sliced mushrooms ·          8 oz tomato sauce ·          8 oz pineapples chunks with juice ·          4 Tbsp brown sugar - rounded ·       ...

This recipe is by Linda Larsen the doyen of the Crock Pot arts.  It follows in the footsteps of the Japanese tradition of cookery using a teriyaki sauce. It called for a pork loin or pork shoulder roast both of which are economic choices. It calls for the trimming of excess fat as fat causes the temperature to rise above the setting in the average Crock Pot resulting in overcooking. I changed the amount of the brown sugar called for to suit my personal taste. Linda calls for three tablespoons of brown sugar and I used five tablespoons rounded. I served the finished roast with shrimp fried rice heated from frozen entree. That took about 4 minutes. Enjoy! 1 ½ pounds of boneless pork roast. 2 garlic cloves, cut in slivers. ¼ cup honey 1 onion sliced ¼ cup orange juice 2 tablespoons low sodium soy sauce 1 tablespoon teriyaki sauce 5 tablespoons brown sugar (rounded) 2 teaspoons grated fresh ginger 1/8 teaspoon fresh ground pepper 2 tablespoons water 1 t...