Food Friday: Peking Pork Chops

This is one of our go to recipes as it is simple, quick, and healthy to make. It cooks in the crockpot so you have a wonderful dinner ready when you get home. I usually prepare the sauce the night before and then just dump everything in the crockpot of a morning. This is an easy recipe to cut in half too. For sides, I usually make baked potatoes and green beans flavored with a little soy sauce and garlic. I'm weird and like to put the extra sauce from the pork chops on my potato - my husband thinks I'm crazy.

Peking Pork Chops

6 pork chops
1/4 cup packed light brown sugar
1 tsp ground ginger
1/2 cup low-sodium soy sauce
1/4 cup ketchup
2 cloves garlic, mashed

Trim excess fat from 6 pork chops. Place pork chops in crockpot. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic (mashed), salt and pepper, to taste. Pour mixture over meat in crockpot. Cook, covered, on low for 4-6 hours or until tender (if I'm going to be gone all day, I use frozen pork chops and cook for 8 hours).

If using 4 oz chops, this is 5 Weight Watchers points per serving.

This post is part of Smockity Frocks What's In Your Crockpot? link up.