I found this recipe in the “Cookbook and Owner’s Manual” for my slow cooker.
Caribbean Pork Chops
Prep time: 20 minutes
Total time: 7-9 hours
- 1 tsp. sambal oelek (fresh chili paste)
- 2 tsp. ground allspice
- 2 tsp. ground black pepper
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 2 tsp. kosher salt
- 4 tsp. sugar
- 4 tsp. dried thyme
- 1 cup scallions, chopped
- 6 Tbsp. soy sauce (I used low-sodium)
- 4 Tbsp. fresh ginger, grated
- 4 Tbsp. garlic, minced
- 8 bone-on pork chops, about 1″ thick
- Combine the first 12 ingredients (basically everything except the pork chops) in the bowl of a food processor. Pulse until you have a well blended, course, paste.
- Coat both sides of each pork chop with the paste and layer them in the slow cooker.
- Cover and set the slow cooker on low. Cook for ~8 hours. I rotated the chops about half way through so that the chops that started out on top moved to the bottom.
- Remove the chops from the slow cooker. The meat will most likely fall off the bones when you remove them from the pot. Don’t worry about it. Cover with foil and allow to rest for 5-10 minutes.
- Pour the “juice” through a strainer into a gravy separator and let sit for 5 minutes. Pour the “juice” into a gravy boat or 2 cup glass measuring cup and call it sauce. You might want to check the flavor before serving. Mine was fine but I could see it coming out salty or bland.