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I remember I didn’t like hot sauce when I was a child. But my tastes have evolved and hot sauces can add a twang to all kinds of dishes. Like Mac and Cheese (Thanks Emeril!)

Here we have tender pork chops with a “hot sauce”-based sauce! Yum! If you want more of a kick, switch to a different hot sauce like Tabasco or something else that you enjoy.

Experiment and make it your own!

Louisiana Hot Sauce Pork Chops

Pork Chops with a Little Heat

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Course Main Course

Cuisine American

Ingredients

1 16 oz. can of stewed tomatoes
1 tsp lemon juice
1 tsp Worcestershire sauce
1 dash of Louisiana hot sauce
1/4 C dry white wine
1 onion sliced thin
1 green bell pepper sliced thin
2 garlic cloves minced
4 boneless pork chops 1/2 inch thick
1/8 tsp pepper
1/4 C cold water
2 tbsp cornstarch

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Instructions

Place the tomatoes into the bottom of the crockpot. Pour in the lemon juice, Worcestershire sauce, hot sauce, and wine and stir until blended together well.
Spray a skillet well with a nonstick cooking spray. Place the skillet over medium-high heat and add the onion, bell peppers and garlic. Sauté for 4 minutes or until the onions begin to turn a golden brown. Spoon the mixture into the crockpot and stir to combine.
Spray the skillet again and return to medium-high heat. Sprinkle the pork chops evenly with the pepper. Brown the chops for 3 minutes then turn. Continue browning for 2 minutes then transfer the chops to the crockpot. Cover and cook on low 9 hours or until the chops are cooked through.
Remove the pork chops from the crockpot and place on a platter. Keep the chops warm.
In a bowl whisk together the cold water and cornstarch until smooth. Whisk the mixture into the sauce and continue whisking for 2 minutes or until the sauce has thickened to your liking.
Makes 4 servings

Notes

Louisiana hot sauce is milder than Tabasco sauce. If you prefer a hotter, spicier dish use
Tabasco sauce instead.

Keyword hot sauce, pork chop, slow cooker

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