Crockpot Peking Pork Chops with Vegetable Lo Mein
Prep time
Cook time
Total time
Vegetable Lo Mein is a great way to use up odds and ends of vegetables. In this batch, we used leftover roasted cabbage and roasted broccoli, along with fresh carrots, green onions, and mushrooms, and frozen edamame. Use whatever vegetables your family likes best!
Serves: 6 to 8 servings
Peking Pork Chops
  • 6 large bone-in pork chops or 12 boneless pork chops
  • ¼ cup brown sugar
  • 1 teaspoon powdered ginger
  • 1 teaspoon five spice powder
  • ½ cup soy sauce or wheat-free tamari (for gluten-free)
  • ¼ cup ketchup
  • 4 garlic cloves, chopped or put through a garlic press
Vegetable Lo Mein
  • 2 tablespoons peanut oil (or other high-heat oil)
  • 2 to 3 cups of chopped or sliced vegetables, raw or cooked, cut into bite-size pieces (such as: carrots, mushrooms, green onions, onions, bell peppers, cabbage, broccoli, sugar snap peas
  • peas, or shelled edamame)
  • 1 pound angel hair pasta, cooked and drained (use gluten-free, if needed)
  • 3 cloves of garlic, minced
  • 1 teaspoon powdered ginger
  • ½ cup low-sodium soy sauce or wheat-free tamari (for gluten-free)
  • 1 teaspoon toasted sesame oil
Peking Pork Chops
  1. Place the pork chops in the stoneware of your slow cooker.
  2. In a small bowl, combine the sugar, spices, soy sauce, ketchup, and garlic.
  3. Pour the sauce evenly over the pork chops.
  4. Cover and cook on low for 6 to 8 hours, or on high for 4 hours.
  5. Serve with rice or vegetable lo mein. Refrigerate or freeze any leftovers. Leftover pork chops can also be sliced and added to leftover vegetable lo mein.
Vegetable Lo Mein
  1. Heat the peanut oil in a wok or large skillet over medium-high heat.
  2. Add any raw vegetables and stir fry for 2 to 3 minutes.
  3. Add any cooked vegetables, along with the garlic and ginger and stir fry for 2 minutes.
  4. Add the cooked pasta and toss to combine.
  5. Add the soy sauce and sesame oil and toss to evenly coat the pasta and vegetables with the sauce.
  6. Serve as a vegan entree or as a side dish with the Peking Pork Chops. Refrigerate any leftovers.
Easy Teriyaki Dressing for Side Salads: Add ¼ cup peanut oil (or other vegetable oil), ¼ cup teriyaki sauce (gluten-free, if needed), and 1 teaspoon sesame oil to a glass jar with a lid. Shake until combined. Serve dressing with simple green salads. Refrigerate any leftover dressing.

The Crockpot Peking Pork Chops portion of this recipe is reprinted with permissions from Make It Fast, Cook It Slow by Stephanie O'Dea.
Recipe by Go Dairy Free at