I got a fantastic deal at Meijer for pork chops, buy 1 get one free. Now what to do with them . Well, BHG has a few good ideas, but I liked the Garlic-Ginger Pork Lettuce Wraps because I could use my Instant Pot or Crockpot to make this recipe. Now which cooking method to choose? Decisions, decisions... Serves 8 Total Time Crockpot: 4 hours (low) 25 minutes
Total Time Instant Pot: 45 minutes
1/4 cup reduced-sodium soy sauce
2 tablespoons packed brown sugar
2 tablespoons apple juice
1 tablespoon minced garlic
2 teaspoons grated fresh ginger or 1/2 teaspoon dried ginger
2 tablespoons vegetable oil
2 – 2.25 pounds (8) boneless pork loin chops, trimmed and cut into 1-inch cubes
1 cup chopped onion
1 8oz can water chestnuts, drained and finely chopped
2 teaspoons chili garlic sauce (optional)
1 large Boston Bibb lettuce, cored and separated into leaves (iceberg lettuce can work too)
Toppings: such as shredded carrots, sliced radishes, chopped peanuts, sliced green onions, and/or chopped fresh cilantro
In a small bowl stir together soy sauce, brown sugar, sherry, garlic, ginger, and chili garlic sauce. Set aside.
Use the sauté setting to cook pork in hot oil, in batches if necessary, 4 minutes or until lightly browned. Add onion and water chestnuts. Pour soy sauce mixture over pork mixture. Lock lid in place. Set on high to cook 6 minutes. Use the “quickly release” when done and open lid carefully. Using a slotted spoon, divide pork among lettuce leaves. Add desired toppings.
In an extra-large skillet cook pork in hot oil over medium-high heat, in batches if necessary, 4 minutes or until lightly browned. Transfer to a 3 1/2- or 4-quart crockpot. Add onion and water chestnuts. Pour soy sauce mixture over pork mixture. Cover and cook on low 4 hours or high 2 hours until pork is tender. Using a slotted spoon, divide pork among lettuce leaves. Add desired toppings. Yum Yum!