Ingredients
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1/2 cup chicken broth
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1 tablespoon Dijon mustard
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3/4 cup barbecue sauce (your favorite)
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2 pork chops, 1/2 to 3/4-inch thick, fat removed
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4 small nugget potatoes, scrubbed or 2 medium potatoes, peeled cut in chunks
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6 new baby carrots, scrubbed
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1 medium red onion, cut in 4 pieces
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4 garlic cloves, peeled, chopped
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2 medium tomatoes, cut in large chunks
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10 snow peas or 10 sugar snap peas, ends snipped
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salt & pepper
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1 tablespoon cornstarch
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4 tablespoons water
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2 jalapeno peppers, membrane & seeds removed
Instructions
- Mix together the broth, BBQ sauce & Dijon mustard.
- Pour a little in the bottom of the crock pot.
- Place chops in the crock pot.
- Add remaining ingredients except the snow peas, corn starch and water.
- Season with salt & pepper.
- Pour the chicken broth/BBQ sauce over the crock pot contents.
- Put the lid on, turn to low cook for 6 1/2 hours.
- Mix cornstarch with water add to crock pot, stir it in .
- Add snow peas.
- Continue cooking on high for another 1/2 hour.
- Serve and enjoy.