"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cuban Pork Chops Crock Pot Recipe

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This recipe for Cuban Pork Chops Crock Pot, by , is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Brown untried

Category:
Category:

Ingredients:  
Ingredients:  
3 TBS vege oil
4 (8 oz) boneless pork chops or 2 # boneless country pork ribs
2 large onions, thinly sliced
3 garlic cloves, minced
3 TBS grated fresh ginger
1/4 cup chicken stock
1/3 cup cider vinegar
1/3 cup dark rum
1/3 cup firmly packed dark brown sugar
salt and pepper to taste
2 TBS cornstarch
2 TBS cold water
2 cups cooked rice

Directions:
Directions:
Brown pork chops over med-high heat, place in slow cooker. Over medium heat cook onion, garlic, and ginger. Cook and stir for 3 minutes until onion is translucent. Arrange mixture on top of the chops.
Combine stock, vinegar, rum and brown sugar in a small bowl. Stir well, to dissolve sugar. Pour the liquid into the slow cooker. Cook on Low for 6 to 8 hours or High for 3 to 4 hours until chops are tender.
If cooking on low, increase the temp to High. Season with salt and pepper. Mix cornstarch with water in small cup, and stir cornstarch mixture into the juices in the slow cooker. Cook for an additional 15 to 20 minutes or until juices are bubbly and have thickened. Serve chops over rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes and minimum of 3 1/2 hours

 

 

 

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