Slow Cooked Teriyaki Pork Chops

I am subscribed to a few recipe blogs.
Some are friends, others are blogs I've stumbled upon.

One that I've gotten a few ideas from
is known as the 365 Crockpot Lady.
She made a pact one year
that she'd use her crockpot every day of one year.
Well, now she doesn't use it every day,
but she certainly still uses it a ton.
Her recipes are all gluten free,
as her family eats gluten free only.
But, it's very easy to adapt a gluten free recipe
into a glutenous recipe! ha!

She certainly "overuses" her slow cooker,

as sometimes she makes stuff there

that would have been easier to make on the stove

or in the oven for goodness sakes!

But there are several that are yummy =).

So I adapted her Teriyaki and Apricot Porkchops

to my own liking...

Porkchops were mega on sale

I guess it was because of Labor Day or something?

And I think it'd be even better

if I had had green onions on hand

to throw into the mix!

Without further ado,

here's my own recipe for

Slow Cooked Teriyaki Porkchops

(italics for the diabetic version)

4 or 6 Thick Juicy Boneless Pork Chops
1/4 cup thick Teriyaki Sauce
1 Tbsp Soy Sauce
1 Tbsp Yellow Mustard
1 tsp Grated Fresh Ginger
1 Tbsp Chopped Garlic
2/3 cup Sugarfree Apricot Preserves
(Smuckers makes a good one)
1 tsp rice wine vinegar
(I wanted this flavor
but was afraid to put too much
cuz it might toughen the slowcooked meat!)

In a small bowl,
mix all ingredients except the pork.
Mix well,
being sure to break up the preserves.
Place pork chops in the Crockpot.
Pour 2/3 of sauce over chops,
spread over tops.
Turn each chop over,
pour remaining sauce over tops.
Again, I think I would like to add green onions next time as well.

Cook, on LOW for 6-8 hours.
Enjoy with Asian inspired stirfry veggies
and brown rice (or white for those of you non carb counters!).
(if you were in more of a hurry,
the Crock Pot lady says you could
cook on HIGH for 4-5 hours)

** Bonus **
It really makes your house smell awesome!