|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||5%|
|Total Sugars 5g|
|Vitamin C 61mg||307%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's not necessary to sear the pork chops ahead of time, which is partly what makes this dish perfect for a busy weeknight meal. However, if you have time, by all means, sear them in a small amount of olive oil. The secret in the sauce is spicy V-8 vegetable juice or a little cayenne, which gives these pork chops some heat.
If you use regular V-8 juice or tomato juice, add about 1/4 teaspoon of ground cayenne pepper.
2 stalks celery, sliced
1 cup chopped onion
8 boneless pork chops, about 3/4 to 1 inch thick
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/2 teaspoon ground black pepper
2 cups spicy V-8 juice, or tomato juice with 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons water, for the cornstarch slurry
Place the celery and chopped onion in crockpot.
Trim the excess fat from pork chops; add to slow cooker.
Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all.
Cover and cook on LOW for 6 hours.
With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.
Strain remaining juices into a measuring cup; skim off fat — measure 2 cups of liquid into a saucepan.
Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly.
Continue cooking for 2 minutes longer, stirring frequently.
Serve pork chops with the vegetables and hot spicy sauce.