Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, July 15, 2011


1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in center-cut pork loin chops, trimmed
1 tsp olive oil
1 large yellow onion, thinly sliced
1 cup tomato puree
1/4 cup ketchup
2 tbsp honey
1/2 tsp chili powder

Preheat broiler. Spray a cookie sheet that has sides with nonstick cooking spray.

Mix paprika, garlic powder, salt, and pepper in cup. Rub pork chops with the oil then the spice mixture. Place the chops on the prepared cookie sheet and broil 5-inches from the heat until lightly browned on each side.

In a saucepan, cook the onion, tomato puree, ketchup, honey, and chili powder to soften onion and blend flavors. Spread half the sauce in the bottom of a 5 to 6-quarts slow cooker. Place the browned chops over the sauce in the slow cooker. Mix any drippings from the chops into the remaining sauce. Pour sauce over the chops. Cover and cook on low until the chops are fork tender, 3 to 4 hours.

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