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    You are at:Home»Dairy-Free Recipes»Crockpot Peking Pork Chops with Vegetable Lo Mein & Easy Teriyaki Salad (Meatless Options!)

    Crockpot Peking Pork Chops with Vegetable Lo Mein & Easy Teriyaki Salad (Meatless Options!)

    12
    By Sarah Hatfield on March 1, 2017 Dairy-Free Recipes, Entrees, Pasta, Sarah's Recipes

    Once a month we’re featuring a new family-friendly dish from the Hatfields for our Kids Can Cook section. The dairy-free teen cooking star is Katherine and this week she and her “mama”, Sarah, are making Crockpot Peking Pork Chops with Vegetable Lo Mein. It’s a dinner that older kids and teens can make to give their parents the night off!

    Crockpot Peking Pork Chops with Vegetable Lo Mein & Easy Teriyaki Salad (Dairy-free Recipes with Gluten-free, Nut-free & Meatless Options!)

    When brainstorming for this month’s column, Alisa suggested we write about an easy entree kids can cook. Katherine thought of Crockpot Peking Pork Chops, which was the first main dish she ever made for our family. I can’t count how many times she’s cooked it since then!

    The recipe is from Stephanie O’Dea‘s first cookbook, Make It Fast, Cook It Slow. Our copy is well-loved and splattered. The pork chops are simple and flavorful and are great served with rice and a vegetable. But this time around, I was inspired by my friend Nicole MacPherson to create a meal easily enjoyed by people with a variety of dietary preferences and needs.

    Crockpot Peking Pork Chops with Vegetable Lo Mein & Easy Teriyaki Salad (Dairy-free Recipes with Gluten-free, Nut-free & Meatless Options!)

    Along with the peking pork chops, we served a simple salad dressed with the first salad dressing Katherine ever made, and a tasty vegan vegetable lo mein. The lo mein makes a great side dish with the pork but is also a hearty entree on its own. It’s made with a pound of pasta, so there is plenty to go around!

    With a few basic substitutions, this meal can also be made gluten free. While I like using peanut oil for flavor, you can easily substitute vegetable oil if peanuts are a concern. The sauce for the pork chops would also make a great tofu marinade.

    Invite your friends and family over for a meal everyone will love!

    Crockpot Peking Pork Chops with Vegetable Lo Mein & Easy Teriyaki Salad (Dairy-free Recipes with Gluten-free, Nut-free & Meatless Options!)

    Special Diet Notes: Crockpot Peking Pork Chops with Vegetable Lo Mein and Teriyaki Salad

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, tree nut-free, and optionally peanut-free. The Vegetable Lo Mein recipe is vegan and vegetarian.

    For a fully vegan and vegetarian dinner, try Peking Tofu! Swap in extra-firm tofu (about 2 12-ounce packages) for the pork chops. Press the tofu to remove excess liquid. Cut the tofu into cubes, then coat it in the marinade. It can be cooked immediately or marinated overnight. Spread the tofu on a baking sheet that’s greased or lined with a silicone baking mat. Bake for about 30 minutes at 350ºF, or until it reaches your desired crispiness. Serve atop the vegetable lo mein.

    4.0 from 1 reviews
    Crockpot Peking Pork Chops with Vegetable Lo Mein
     
    Print
    Prep time
    15 mins
    Cook time
    7 hours
    Total time
    7 hours 15 mins
     
    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!
    Author: Sarah & Katherine Hatfield
    Serves: 6 to 8 servings
    Ingredients
    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
    Instructions
    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.
    Notes
    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.
    3.5.3226
    Crockpot Peking Pork Chops with Vegetable Lo Mein & Easy Teriyaki Salad (Dairy-free Recipes with Gluten-free, Nut-free & Meatless Options!)

    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      12 Comments

      1. Lindsey on March 9, 2017 9:21 am

        What a great recipe! Looks delicious! I’m so happy to find another allergy mom as well! Thank you so much for sharing, so helpful.

        Reply
        • Sarah Hatfield on March 9, 2017 2:55 pm

          Thank you, Lindsey! Nice to meet you.

          Reply
        • Jennifer on April 13, 2017 9:10 pm

          Can u use stir fry rice noodles instead of Angel hair pasta?

          Reply
          • Alisa Fleming on April 13, 2017 9:31 pm

            Yes, you can Jennifer.

            Reply
            • Jennifer on April 14, 2017 7:58 am

              Thank u cooking this tonight.

              Reply
      2. Deano on March 8, 2017 4:29 am

        Hi Sarah, sounds like a lovely recipe – I must try this one. Pork is probably my favourite meat out there. Thanks, Deano

        Reply
        • Sarah Hatfield on March 9, 2017 2:56 pm

          Thanks, Deano!

          Reply
      3. Amanda on March 7, 2017 5:09 pm

        I love pork, this looks like a great weeknight meal!

        Reply
      4. Kelly on March 6, 2017 6:38 pm

        I never thought about putting pork chops in a crock pot, but will now. This looks like the makings of a perfect evening with great food!

        Reply
      5. Chrystal @ Gluten-Free Palate on March 6, 2017 4:27 pm

        This may sound weird, but lo mein is one of those foods that I love eating cold as leftovers. This pork and lo mein looks amazing.

        Reply
        • Alisa Fleming on March 8, 2017 6:51 am

          That doesn’t sound weird to me at all Chrystal! I think Chinese food in general is probably a favorite for cold leftovers with most.

          Reply
      6. Rebecca @ Strength and Sunshine on March 6, 2017 3:07 pm

        This is such a fun Asian inspired meal! It looks really flavorful.

        Reply

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