I was going through my freezer trying to plan the week's dinners and found a butt-load of porkchops that I needed to use. I wanted to cook them all and then eat various pork dinners over the course of the week. So, I cooked the chops in a crock pot with an asian marinade and the first night we had pork chops, rice and applesauce. The next night I decided to get creative and use the asian marinade as inspiration to make pork lettuce wraps. I used P.F. Chang's chicken lettuce wraps as a guide (I mostly ignored the procedure but used the ingredients).
Crockpot Pork Chops (from Food.com recipe)
- 6 pork chops (1/2 inch-3/4 inch thick)
- 1 yellow onion
- 1 Tbls minced garlic
- 1/2 tsp crushed red pepper
- 1/4 cup brown sugar
- 1 tsp ginger (I didn't use this)
- 1/2 cup soy sauce (I don't really like soy sauce so I only used 1/4 cup)
- 1/4 cup ketchup
- black pepper
- I also added a couple of Tablespoons of honey and a splash of sesame oil
Mix all ingredients, put chops in slow cooker and pour mixture over chops. Put on the low setting and cook for 7 hours.
- water chestnuts
- mushrooms (i used brown baby bellas)
- yellow onion
- minced garlic
- iceberg lettuce
- leftover pork (After the pork was cooked in the crock pot, I shredded the leftover pork and let it sit in the leftover sauce in the fridge overnight
Lettuce Wrap Sauce:
- 1/4 cup sugar
- 1/2 cup water
- 2 Tbls soy sauce
- 2 Tbls rice wine vinegar
- 2 Tbls ketchup
- 1 Tbls lemon juice
- 1/8 tsp sesame oil
- 1 Tbls hot mustard (I just used a cheap dijon)
In a saute pan, heat up 1 Tbsp vegetable oil and then add minced water chestnuts, mushrooms, garlic and onions and saute. Add rice wine vinegar, soy sauce, sesame oil (I used less soy sauce and more sesame oil), sugar, water, lemon juice, ketchup, and hot mustard to the pan and saute into the vegetables.
Add the pork into the mixture and let absorb the flavors.
I washed and set out the iceberg lettuce and shredded some carrots as a topping. Put the pork on a dish and serve family style!