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pork chops vegetable oil chili powder pepper cumin Coriander paprika allspice salt garlic ketchup apple cider vinegar molasses yellow mustard cornstarch roll
Viewed: 58 - Published at: 2 years agoIngredients
- 6 boneless pork chops, at least 1 inch thick
- 12 tablespoon vegetable oil
- 12 tablespoon chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 12 teaspoon allspice
- 14 teaspoon salt
- 1 garlic clove, minced
- 34 cup ketchup (Heinz suggested)
- 12 cup apple cider vinegar (Heinz suggested)
- 14 cup molasses
- 2 12 tablespoons yellow mustard (Heinz suggested)
- 1 teaspoon cornstarch
- soft roll, for serving
Method
- Trim excess fat from pork chops.
- Blend vegetable oil with chili powder, pepper, cumin, coriander, paprika, allspice and salt; rub over chops and marinate for at least 30 minutes.
- Transfer chops to crock pot.
- Mix ketchup, vinegar, molasses and mustard; pour over chops.
- Cook on low for 7-8 hours or until tender.
- (Estimating High would be 3-4 hours).
- After cooking, remove chops to a plate and keep warm.
- Strain the juices from the crock pot into a medium saucepan; whisk in the cornstarch and bring to a boil.
- Cook, stirring, until thickened.
- Serve over chops.
- This can also be baked in the oven.
- Bake at 400 for 35 minutes or until pork reaches 145 internally.
- Sauce should be thickened.
- If not, follow the steps for straining and cooking.
