Hoisin Braised Pork Cutlets

As you have guessed I have definitely dusted off the slow cooker this last few weeks and have been trying quite a few new recipes. This is another one.

I have to be totally honest and say that I have been hankering to try more asian style dishes in the slow cooker ever since cooking Vietnamese Chicken Curry a few weeks ago, so when I came across this recipe in July 09 edition of the Australian Weight Watchers Magazine I knew I would be cooking it soon especially having two of our favourite ingredients.... pork cutlets and hoisin sauce... mmmmmmm!!

Served with steamed rice and "Cheats" Steamed Asian Greens this dish went down a treat... trust me there is none left.

Hoisin Braised Pork Chops

(recipe source: July 09 Australian Weight Watchers Magazine)

Serves: 8

Points per serve: 6

8 lean pork cutlets or chops, 200g each, fat trimmed

5 cm piece fresh ginger, peeled and cut into matchsticks

3 garlic cloves, thinly sliced

5 cm strip orange rind

1/3 cup orange juice

1 1/2 cups chicken stock

1/2 cup hoisin sauce

1/4 cup soy sauce

2 tablespoons cornflour

1 large red capsicum, cut into 3 cm pieces

6 spring onions, trimmed and cut into 5 cm lengths

Coat a large non stick frying pan with cooking spray and heat over high heat. Cook the pork in batches for 4 minutes or until browned all over. Transfer to slow cooker bowl or casserole dish.

SLOW COOKER: Add ginger, garlic, rind and combined juice, stock and sauces to slow cooker. Cover with lid and cook on low setting for 8 - 9 hours or on high for 4 - 4 1/2 hours.

OVEN: Preheat oven to 180d C. Add ginger, agarlic, rind and combined juice, stock and sauces. Cover and cook for 2 hours.

Blend the cornflour and 2 tablespoons of water in a small jug. Stir into the casserole. Add capsicum and spring onion and cook on high for 10 minutes or until thickened slightly.

Discard rind prior to serving.

(Click here for a printable version of this recipe)