2 1/2 pounds boneless pork chops, or 2 1/2 pounds of pork tenderloin
3–4 baby bok choy, cleaned and trimmed, leaves separated (you can substitute 3 cups of steamed broccoli or snow peas)
3/4 cup soy sauce
2 tablespoons brown sugar
1/4 cup oyster sauce
4 garlic cloves, crushed
1 tablespoon sesame oil
2 tablespoons creamy peanut butter
1/2 teaspoon crushed red pepper flakes
Add the pork chops to the slow cooker.
Mix the sauce ingredients together and pour over the chops, making sure some is on the bottom of the pork as well.
Cook on low for 8-10 hours until pork is tender, or high for 6.
Add baby bok choy in the slow cooker an hour before the end of cooking time making sure to get it down into the sauce. (If substituting broccoli or snow peas, steam the vegetables first until tender but crisp then add them into the sauce when the pork is done.)
Remove pork and bok choy from slow cooker and drain sauce into a pot.
Cut the bok choy into desired size pieces, then shred the pork and place into a bowl with the box choy.
Bring the sauce to a boil, then add 1 tablespoon of cornstarch mixed with 1 tablespoon of water to the sauce, whisk together and let thicken for 5 minutes.
Pour the sauce over the shredded pork and bok choy, tossing together to combine.
Serve over rice, cauliflower rice or noodles.
Keywords: slow cooker, pork, bok choy, low carb