Peking Pork Chops

Peking Pork Chops

Lynda McCormick 0

"I believe I am the original poster of this recipe. My mom handed this recipe down to me several years ago and it has recently become very popular with busy moms all over the Internet. Try using Chinese ketchup instead of regular. Serve with steamed white rice like jasmine or basmati and/or Chinese noodles."

Ingredients 6 h 15 m {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

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  1. Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.
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Reviews 234

  1. 292 Ratings


Being of chinese descent, as well as the daughter of two very well known chefs, it is hard to capture my taste buds. but this recipe was quick and easy and all 5 of my kids (including the baby) loved this as well as my husband and parents! I made rice and noodles to go with this along with an oriental salad as some like rice and others like noodles. I will defintelty be putting this one in my recipe box!


I guess I have some weird dissorder because for some reason it's almost impossible for me to follow a recipe exactly as it's written. Just like the majority of recipes I try, I just have to add a little extra something. I decreased the soy to 1/4 of a cup (some reviewers said 1/2 a cup made it too salty) and added a dash of onion powder, garlic powder and worchestershire sauce. The chops turned out tasty and tender. At first the sauce didn't look like it would be enough, but the pork lets out a lot of water, so no problem there. I'm serving this with egg noodles and baked cauliflower (also found on this site). Hubby's not home from work yet (and my 4 year old son wouldn't touch pork chops with a ten foot stick) so I'm basing this review upon my little "taste test" and I enjoyed it. Thanks Lynda.


Tender, moist and delicious! This was super easy and had a nice Asian flair to it - definitely great for a "fix it and forget it" type of meal. I used low sodium soy sauce, added a couple splashes of rice wine vinegar and let it go. I found that this was done in 4 hours vs. 6 and there's nothing worse than the dreaded "dry pork" so watch your cooking time. I plated it and to pretty it up a bit I topped it with some chopped green onion - very good without a lot of effort.