Recipe: Peking Pork Chops (crock pot) (1976)

PEKING PORK CHOPS

6 pork chops, about 1-inch thick
1/4 cup brown sugar
1 tsp, ground ginger
1/2 cup soy sauce
1/4 cup catsup
1 clove garlic, mashed
salt and black pepper (to taste)
FOR SERVING:
hot cooked rice
Chinese noodles (chow mein noodles)

Trim fat from pork chops and place chops in slow-cooker.

Combine all remaining ingredients and pour over meat.

Cover pot, turn on LOW and cook for 4 to 6 hours, or until pork chops are tender. Season with salt and pepper, if needed.

Serve with cooked rice and Chinese noodles.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Crockery Cooking, Dell Purse Book, 1976