Crockpot Spicy Pork Chops Recipe

pork chop with tomato sauce
Getty Images/Eising
  • 21 mins
  • Prep: 15 mins,
  • Cook: 6 mins
  • Yield: 6 to 8 servings
Ratings

It's not necessary to sear the pork chops ahead of time, which is partly what makes this dish perfect for a busy weeknight meal. However, if you have time, by all means, sear them in a small amount of olive oil. The secret in the sauce is spicy V-8 vegetable juice or a little cayenne, which gives these pork chops some heat. 

If you use regular V-8 juice or tomato juice, add about 1/4 teaspoon of ground cayenne pepper.

See Also
Easy Crockpot Pork Chops With Onion Soup Mix
Pork Chops Baked With Wine​​

What You'll Need

  • 2 ribs celery, sliced
  • 1 cup chopped onion
  • 6 to 8 boneless pork chops, about 3/4 to 1-inch thick
  • 1 green bell pepper, cut in strips
  • 1 red bell pepper, cut in strips
  • 1/2 teaspoon coarsely ground black pepper or seasoned pepper
  • 2 cups V-8 juice (spicy, or use regular V-8 or tomato juice with 1/4 teaspoon of cayenne pepper)
  • 2 tablespoons cornstarch, blended with 2 tablespoons cold water

How to Make It

  1. Place celery and chopped onion in crockpot.
  2. Trim excess fat from pork chops; add to slow cooker.
  3. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all.
  4. Cover and cook on LOW for 6 hours.
  5. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.
  6. Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan.
  7. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly.
  1. Continue cooking for 2 minutes longer, stirring frequently.
  2. Serve pork chops with the vegetables and hot spicy sauce.