Peking Pork Chops

I made these pork chops the same day that I made the Apricot-Orange chops, and packed them off to send off to my friend Stephanie, and family.

That was weeks ago.


I just heard yesterday that they liked them. Since I handed off so much food, she froze these chops and reheated them for dinner the other day. I love it that these pork chops not only tasted good, they withstood being slow-cooked, frozen, and reheated. And I'm thrilled that I was able to contribute to a freezer-stash, yay!

I tweaked Margo's "Peking Chops," she posted in the comments of the
original Pork Post to include 5-spice powder, because I love that stuff. I also upped the garlic. Because that stuff is golden.

The Ingredients.


6 pork chops
1/4 cup brown sugar

1 teaspoon ginger

1 teaspoon 5 Spice Powder

1/2 cup gluten free soy sauce

1/4 cup ketchup

4 cloves garlic, chopped

(there is a box of salt pictured, but I didn't use any; the soy sauce was plenty)


The Directions.


gosh it's so cold in this house it's hard to type.


I used a 4 quart crockpot. Put chops into the stoneware. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops. No need to add any other liquid.
If you had an onion in the house, it might be a nice addition, but not necessary for flavor.
Cover and cook on low for 6-8 hours, or on high for about 4. If your chops are frozen they will take longer to cook. The longer you cook the meat, the more tender it will, but it might fall off the bone (which is fine in my mind, but some people really like intact meat).


Serve with rice and veggies; ladle sauce on top.

The Verdict.


Stephanie said her kids (9 and 13) really liked their dinner, and made yummy noises at the table. She also said her husband ate too much. I did sneak a bite and liked the flavor an awful lot--it was tangy with a slight ginger aftertaste.
Thank you Margo!

Do you love this recipe?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at February 11, 2009

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What they say about this recipe

  1. I was planning on throwing some pork chops in my crock pot tonight! This gave me a great idea to flavor them! Thanks!! I will let you know how the family responds.

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  2. Sounds good and my husband likes pork. Thanks!

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  3. This is by far our favorite crockpot recipe. I've been making it at least once a month for years now.

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  4. oh yay! that's good to know, Julie, thanks!
    xoxo
    steph

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  5. what is in the chinese 5 spice powder? I haven't heard of it before. It also has been several years since I stepped foot in an Asian market either, so I'm just a tard in that regard anyway. It sounds good though. I may make something resembling this very soon.

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  6. no worries, it's easy to find. It is either in the "ethnic" aisle at your grocery store, or mixed in with the spices. You can make your own, too.LinkText

    --steph

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  7. That sounds great! What is in the 5 spice blend? I haven't seen that one before and I frequent the spice aisle.

    I'd love it if you'd follow my blog! Join my follower's list and make my day!!!

    Have a great week!

    Jamie @ Dear Diary
    www.oktxok.blogspot.com

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  8. I also have developed an obessive love of my crock pot...my family is not so thirlled, but thanks for the creative ideas.

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  9. oddly, i too have pork chops sitting, staring at me from the freezer! sounds yum. Thanks

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  10. I'm making this right now, but I used a pork roast instead of chops. You're really turning me onto pork! LOL That sounds funny.

    Chinese Five Spice was HARD to find! The only place I could find it was at Whole Foods.

    Thanks for another great recipe lady! I can't wait for your book to come out!

    Erin

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  11. Wow...this recipe sounds so simple. I don't have chops in the freezer but I do have boneless pork ribs and think I will try it with those this week.

    My son is CrockPotting today and making a Beef Stew...he loves cooking.

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  12. I love this combination of flavors for pork. Very nice. I liked the report on the "yummy noises," too ... isn't that the highest compliment? ;-)

    Shirley

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  13. Anonymous2/17/2009

    Well, I've been craving Peking Duck. And I can't just go buy it, because I went gluten free. I used your peking pork recipe for Peking cornish game hen...and it was sooooo GOOD. It totally satisfied my craving and was way easy. I'll definitely be using the recipe again, maybe even with pork......I did marinate the hens for about an hour though.

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  14. Anonymous2/17/2009

    this is in my crockpot right now and it smells sooo good. thanks a mill for another great recipe.

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  15. This is in my crockpot as we speak. I'm so excited to try it later. I have to admit, I gave the sauce a little taste.. it's heavenly!!! Thank you for sharing so many wonderful recipes!!!

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  16. I made this a couple of nights ago and thought the sauce was a bit too rich. And I used 8 pork chops. I think I may have to halve the soy sauce and other spices before I can eat it without being overwhelmed by the flavor.

    However, my husband LOVED it. But he never really notices when something is rich or not - he just likes to eat. :)

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  17. I liked the flavor and my husband really liked how tender the meat was, but I had only cooked 2 pork chops and I think they were a little too dry. They cooked on low for the full 8 hours.

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  18. I just tried these tonight and might I say that they were amazing. I served them with rice and roasted cabbage and potatoes, also from your site. Yum, yum, yum. I love your site so much! Thanks for all the great ideas.

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  19. Is the ginger powder or fresh?

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  20. Hi Elizabeth,
    I used powdered. Fresh would work, if you have it---about 1 inch peeled and grated.

    --steph

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  21. So it looked like an amazing recipe, but somehow my crockpot totallay fried it. I had it on low for 9 hours, cuz the chops were frozen. is that what did me in?

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  22. ps my email is megan.nadalet at gmail dot com if you have any advice! thanks!

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  23. ps my email is megan.nadalet at gmail dot com if you have any advice! thanks!

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  24. I've made this twice with a pork roast and it's just as delish! It's another great dish for our dinner rotation and my husband says thank you!

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  25. I made this tonight, and my very picky 8 year old claims these are the best pork chops she ever tasted. I didn't have the 5 spice initially but was able to find some in the Ethnic section in Kroger. It was nowhere to be found in the regular spice section. In the Ethnic section is was between the Oriental and the Far East section on the second shelf from the top (kinda near teriyaki sauce, soy sauce, etc.) I used fresh ginger. I might cut back on the soy sauce a little bit and add a tiny bit more of brown sugar next time. But, this one gets high marks from my family!

    I still have some chops I got on sale that I plan on mixing up this sauce and pouring in the bag to freeze so we are ready to make this one again at a moment's notice.

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  26. I have to say, it's been a while since I tried pork chops in the crock pot, but this site is FAR superior to any crock pot recipes collection I've seen, so I made this. It was pretty terrible. I think chops are just not fatty enough to be slow cooked. But, I WAS able to salvage it by breaking up the meat into a quick stir fry. I made chow mein noodles and tossed them with the pieces of pork and a large spoonful of the sauce, and that was very tasty.

    I really, really hate to post something negative on your site as my first comment, cause I love your site. So I'm going to go post on another recipe now...
    Keep up the good work! Your stories are so valuable!

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  27. Anonymous3/25/2010

    Excellent recipe! I used about 8 garlic gloves -cause I can never get enough- and a large shallot. When the meat was done I saute'd fresh carrots, asparagus, celery and leeks in olive oil just until crisp/tender and stirred in some of the meat sauce at the end. I served the whole thing over left over rice. I got High compliments. It was equally as good served to new guests for lunch the following day.

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  28. Donna J5/16/2010

    I used 1/4 cup of hoisin sauce instead of ketchup. This recipe is so good-the pork fell apart after 4 hours on high. I also had trouble finding Chinese five spice-it was not with the Chinese food in my Kroger. But McCormick makes a Chinese five spice that was with all the other McCormick spices in the baking aisle. It's called Gourmet Collection Blends and was in in a McCormick-only spice display next to the store brand spices. Success!

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  29. Lisa in CO5/16/2010

    Hiya Steph,

    Made this one today, using a small pork loin instead of chops. Cut back a bit on the brown sugar because I use so little sugar on a daily basis, i didn't want dinner to be overly sweet. I think next time, I may add a little red pepper to give it a kick, but this got a big thumbs up from 7 yr old dd (who actually finished off the leftovers *sob* ) and our guest.

    Thanks again.

    Lisa

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  30. Georgia7/27/2010

    Just discovered your website- and yum! Made these yesterday. Didn't have 5-spice powder, so I made my own including fresh tarragon to get the licorice flavor (no start anise in the cupboard). Juicy delicious pork chops, they tasted great the next day for lunch. Really great recipe!!

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  31. Anonymous11/03/2010

    Keri in CA posted...

    Just discovered your website recently. Love it! I am the only vegetarian in the family so it has been great to start the meat dish in the morning and work on the veggies and my dinner in the afternoon. A lot less stress for dinner time. I can't wait to try out all your recipes. Made the teriyaki chicken last week and the family LOVED it!!!

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  32. trying this one the week after thanksgiving! any way i can get my hubby to eat pork chops is good :)

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  33. Not that this is really time-consuming, but I just made it up and the sauce smelled familiar - it's pretty much Soy Vey (or TJ's Soyaki) plus five spice. That has some vinegar and sesame oil in it too, which couldn't hurt. So if you're SUPER-pressed for time and not gluten-free, dump Soyaki on your chops, hit the "low" button and go.

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  34. made this the other day was so GOOD!! I did less the amount of Ginger and up the 5 spice.
    Next time tho i will be adding Chinese stir fry veggies to the cooker .

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  35. This recipe is a definite keeper! Made it today and my husband and I both thought it was delicious. It took me a few different grocery stops to find the Chinese five spice and it was worth it!

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  36. You can find Chinese 5 spice powder on Penzey's website, which is an amazing spice store. Wonder what veggies I can throw in the crock with these chops?

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  37. how have i skipped over this one? pork chops in the fridge - will be making this tomorrow!

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  38. I want to make this using a 4-5 lb pork leg roast. Should I double the sauce, or just use as much as the recipe calls for?

    Thank you!

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  39. Hi Penny -- I'd go ahead and use the spices and the sauce as written. You may need to increase the ginger and the 5-spice powder to taste after the pork cooks since the roast will give off a lot of liquid.
    I think it'll taste wonderful!!

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