The tomato–vinegar combination provides a nice zing to this meal. You can substitute hot seasoning sauce for the chili paste.
SLOW COOKER SIZE: LARGE
3 tablespoons canola oil
4 bone-in pork loin chops, cut 1½ inches thick
1 medium onion, chopped
2 celery stalks, chopped
1 green bell pepper, cored, seeded, and cut into strips
¼ cup chicken broth
1 (6-ounce) can tomato paste
2 garlic cloves, minced
1 tablespoon chili paste
1 tablespoon apple cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the canola oil.
2.Heat the remaining 2 tablespoons canola oil in a large skillet over medium-high heat. Brown the pork chops on both sides, 4 to 6 minutes; set aside.
3.Place the onion, celery, and green pepper into the slow cooker. Top with the browned pork chops.
4.In a small bowl, combine the broth, tomato paste, garlic, chili paste, vinegar, salt, and pepper. Pour the broth mixture over the pork chops. Cover and cook on Low for 4 to 6 hours.
PER SERVING: 755 CALORIES ★ FAT 50 G (60%) ★ NET CARBS 11 G (6%) ★ PROTEIN 59 G (31%)
