Another great recipe for small slow cookers. I’ve found that since I’m only cooking for two now, the small slow cookers are wonderful for training myself to stop cooking for an army. I still love loading up my 6-quart slow cooker and having tons of leftovers for future meals and to freeze, but sometimes it’s nice to just have a small meal with less cleanup.
On occasion, I’ve started to make this recipe only to find that my ketchup has disappeared. Honest, I never remember using the last of it. Undaunted, I replace the ketchup and brown sugar with 1/3 cup of BBQ sauce and it’s just as good.
If you don’t like peppers, you can replace them with any vegetable you think would taste good with ketchup and brown sugar. I’ve tried zucchini and squash, both were pretty good. Fresh, thick sliced tomatoes were wonderful. Green beans and potatoes were my favorite substitutions. If you decide to use potatoes, I suggest sticking them on the bottom with the onions on top of the pork chops.
- 2 slices bacon, cooked crispy and crumbled
- 2 pork chops
- 1 small onion, sliced
- 2 green bell peppers, sliced
- 1/4 cup ketchup
- 2 Tablespoons brown sugar
- Cook bacon in skillet until crispy. Allow to cool, crumble and refrigerate for later.
- Brown pork chops in bacon grease for about a minute on each side.
- Place onion slices in bottom of 1.5 quart crock. Might fit in a 1 quart. Works well in a 2 quart. Place pork chops on top of onions then peppers on top of pork chops.
- Mix together ketchup and brown sugar, pour over peppers in crock.
- Cover and cook for 6-8 hours on low.
- Add crumbled bacon before serving.
- Don't like peppers? Omit or replace!
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.