Crock Pot Oriental Pork Chops

Let’s have a little lesson, shall we? What IS a water chestnut anyway? I gotta tell ya – if you asked me this about 5 minutes ago, you would have gotten a blank stare. It’s crunchy…and you eat it in oriental food – that’s about all I had for ya. But then I had go to and look it up on Swagbucks because I got curious and wanted to make sure I wasn’t eating something super weirdo that might gross me out.

Turns out, a water chestnut really does grow in the water. It’s an aquatic bulb plant originally grown in, wait for it…China. Betcha didn’t see that coming. It’s crunchy and becomes slightly sweet when cooked.

I’m not hard core water chestnut – I can take them or leave them. But, I had a can in the basement that I needed to use – so this recipe was born and my can is gone. Thanks. Recipes are born when I have to clean out the pantry.

I put together a little onion stuff for seasoning these chops – it’s probably akin to the Onion Soup Mix stuff you can buy in the store…I don’t buy that, so I’m just making a guess. If they sell it in the store, you can make it at home.

So, what’s in it? Dried minced onion, onion powder, salt, and pepper. That’s all. Stacy’s Onion Soup Mix.

I used my smallest crock for this – 2 quart. A 3 quart would work too…or you can double the recipe and use a bigger crock. I didn’t want my meat to get spread all out in a big crock and get dry. Man, I just like saying big crock. That’s a big crock. That’s a CROCK! Ha!

You could also make this dish using a whole pork loin. Find a 3 pound loin and double the recipe. I love pork. Pigs are cute. Pigs are tasty. Mmmmmmm. Bacon. What? Oh wait – yeah, pork chops. Back to pork chops. Bacon.

After everything is done cooking, you’ll make a gravy with the juices that are left. If your man isn’t happy enough that you’re making pork, when you tell him there is gravy involved, he might just kiss ya…or rub your feet. Man – I’d make pork every day for a foot rub.

This would be excellent served with a side of rice – but we just ate it as-is. And I licked the bowl…and my plate. I ain’t proud.

Bacon.

Oriental Pork Chops

1 ½ pounds boneless pork chops
1 cup chopped celery
8 ounce can water chestnuts, drained
2 teaspoons dried minced onion
½ teaspoon onion powder
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons water
2 tablespoons soy sauce
4 ounce can mushrooms, drained
2 tablespoons arrowroot powder/cornstarch
2 tablespoons water

Place celery and water chestnuts in the bottom of a greased crock (2-3 quart).
Lay pork chops on top of veggies – overlap is fine.
In a small bowl, combine minced onion, onion powder, salt, and pepper. Sprinkle over meat.
In same bowl, combine water and soy sauce. Pour over all.
Lay mushrooms on top.
Cover and cook on low for 6 hours.
Remove pork and keep warm.
In a small bowl, combine arrowroot and water. Stir into veggie mixture.
Cover and let thicken (10-20 minutes).
Serve sauce over pork chops.

Yield: 4 servings