Spicy Crock-Pot Pork Chops With V8 Juice and Cayenne Pepper

Pork Steak With Spices

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Prep: 15 mins
Cook: 6 mins
Total: 21 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
358 Calories
19g Fat
10g Carbs
38g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 358
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 34%
Cholesterol 103mg 34%
Sodium 233mg 10%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 38g
Vitamin C 61mg 307%
Calcium 36mg 3%
Iron 1mg 7%
Potassium 750mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Place the celery and chopped onion in crockpot.

  2. Trim the excess fat from pork chops; add to slow cooker.

  3. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all.

  4. Cover and cook on LOW for 6 hours.

  5. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.

  6. Strain remaining juices into a measuring cup; skim off fat — measure 2 cups of liquid into a saucepan.

  7. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly.

  8. Continue cooking for 2 minutes longer, stirring frequently.

  9. Serve pork chops with the vegetables and hot spicy sauce.

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