Slow Cooker Recipes

Slow Cooked Thai Pork with Red Peppers (DELICIOUS!)

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When meat goes on sale, buy one get one free, I stock up (unless it’s something that I wouldn’t consider very healthy).  Pork, in my opinion, might be considered “the other red meat” but when eaten in moderation (maybe 2-3 times a month? It depends on the rest of your diet really, and what type of pork), and when trimmed of excess fat, it can certainly fit into a healthy diet.  So, when they were selling 6-packs of pork chops, buy one get one free, I bought one, and got one free

INSTAGRAM!

One day recently I was perusing the internet for a slow cooker pork chop recipe.  There weren’t many that fit my dietary restrictions, but I ran into this Thai pork recipe that seemed to fit, with a few simple modifications. I noticed it received 4.5 out of 5 stars and my interest was peaked immediately.  I tend to use recipe website’s rating systems and trust them.  I figure they have to be from real viewers/testers since most of the recipes are submitted by people not involved with the website.  They haven’t failed me yet. I decided to make this because I had most of the ingredients already, and it was one that I could easily make low FODMAPs.  Can I just say, I’m so glad I made this recipe? I could live off of it for a lifetime, it was that good.  There is something about soy sauce and peanut butter, mixed together, that really turns me on.  Seriously.  It’s a sweet and savory mix that I just can’t live without.

Slow Cooker Thai Pork with Peppers

Source: AllRecipes.com

Serves: 4

Ingredients

1 cup low sodium chicken broth**

1/3 cup low sodium soy sauce

1/3 cup no-salt creamy peanut butter

3 Tbsp. cane syrup

6 cloves garlic **

2 Tbsp. minced fresh ginger root

1 tsp. crushed red pepper flakes

2 red peppers, thinly sliced and cut into bite-size lengths

1 pound boneless pork chops

**NOTE:  If you are following a low FODMAPs diet omit the garlic, and be sure the chicken broth does not contain onion or garlic.

Directions

  1.  Place the chicken broth, soy sauce, peanut butter, cane syrup, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together and set the cooker on Low.  Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce.
  2.  Shred the pork, return the sauce, let cook until hot, then serve.

Note:  The excess liquid is normal.  You can strain it and make this a thick dish served over rice (or another grain or vegetable), or you can eat it more like a soup (this is what I did).

Nick isn’t a huge fan of eating the same thing a couple of nights in a row (too bad for him I always make enough for two nights, and that’s the end of the story. Period).  I grew up on leftovers, and so will our children, sorry Nick.  Thankfully, even Nick was in love with this dish and was fine eating it a couple of nights in a row.

Estimated Nutrition Facts for 1/4th of recipe

Ok, yes, the sodium in this recipe is crazy.  That’s almost 800 mg. If you want this to be lower sodium, don’t consume the liquid.  If you strain this recipe and eat it more as a pork and vegetable dish, and less as a soup or stew, the sodium will be drastically reduced.

Nutrition Highlights:  Under 400 calories, good source of fiber, vitamin A and iron, excellent source of vitamin C

Nothing ever looks very good right before you turn on the slow cooker. Don’t you think? Who knew this would turn into a meal that I will make again and again?!

When I make this again, I will add more red peppers.  Other than that, this recipe was perfection.  I didn’t even serve it with anything (Nick had his with brown rice).

 QUESTION:   Do you use the rating systems on recipe websites?? Have they ever failed you?

 Thanks for reading!

The Candid Rd

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