Jul 082016

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.

Slow Cooker Rancher's Pork Chops
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Cook Time
8 hr
Cook Time
8 hr
  1. 2 slices bacon, cooked crispy and crumbled
  2. 2 pork chops
  3. 1 small onion, sliced
  4. 2 green bell peppers, sliced
  5. 1/4 cup ketchup
  6. 2 Tablespoons brown sugar
  1. Cook bacon in skillet until crispy. Allow to cool, crumble and refrigerate for later.
  2. Brown pork chops in bacon grease for about a minute on each side.
  3. 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.
  4. Mix together ketchup and brown sugar, pour over peppers in crock.
  5. Cover and cook for 6-8 hours on low.
  6. Add crumbled bacon before serving.
  1. Don't like peppers? Omit or replace!
Kryson's Kreations http://krysonskreations.com/
Slow Cooker Ranchers Pork Chops

Nov 182011
6 pork rib chops cut 3/4 to 1 inch thick 1 clove garlic, sliced
3 Tablespoons sugar 2 Tablespoons flour
1 teaspoon salt 1/2 cup orange juice
1/2 cup water 2 Tablespoons lemon juice
1/2 teaspoon rosemary 2 cans (17 oz) yams in syrup, drained
2 oranges, thinly sliced 1 package (10 oz) frozen peas, cooked, drained, and seasoned
  1. Spray heavy saucepan with cooking spray.  Saute garlic over moderate heat.  Brown chops.  Remove chops from pan and discard garlic.
  2. Blend sugar, flour and salt into pan drippings.  Stir in orange juice, water, lemon juice and rosemary.  Cook, stirring constantly until thickened.
  3. Return chops to pan.  Cover and simmer until chops are almost tender, 45 to 50 minutes.  Add yams.  Cover and heat 10 to 15 minutes.
  4. To serve, garnish with orange slices and hot peas.

Makes 6 servings.

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