Based on a Betty Crocker recipe for "Thai Chicken Thighs." This recipe isn't Thai, but it is easy and tasty. Also, like a lot of slow-cook recipes, it's great "fridge velcro"- a way to use up odds and ends cluttering your condiment shelf.
Crock-Pot Peanut Porkchops
serves 4 plus leftovers
6 lean pork chops- I used boneless chops cut from a larger loin roast, about 1 1/2 lbs.
1/2 can coconut milk
1/2 cup peanut butter
1/2 jar salsa
2 tablespoons fish sauce or soy sauce
2 tablespoons sesame oil
1 T worcestershire sauce
2 tablespoons grated ginger (1 thumb-sized knob)
zest of one lime
Rinse pork, and arrange in the bottom of a 2 qt. slow cooker. Combine everything else, and pour on top of the pork chops, coating them. Cook on high until the pork registers 160 on a meat thermometer-- for my 1" chops, it took three hours.
Serve the pork with rice and steamed broccoli, or other veggies. Good condiments are chopped cilantro, crushed peanuts, Sriracha or other hot sauce, lime wedges, and pickled veggies. There will be a lot of leftover sauce-- toss it with some veggies and rice noodles, and it's like a bonus meal.
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