{"id":223415,"date":"2017-03-01T06:44:00","date_gmt":"2017-03-01T14:44:00","guid":{"rendered":"http:\/\/www.godairyfree.org\/?p=223415"},"modified":"2024-03-06T14:21:51","modified_gmt":"2024-03-06T22:21:51","slug":"crockpot-peking-pork-chops","status":"publish","type":"post","link":"https:\/\/www.godairyfree.org\/recipes\/crockpot-peking-pork-chops","title":{"rendered":"Crockpot Peking Pork Chops with Vegetable Lo Mein & Easy Teriyaki Salad (Meatless Options!)"},"content":{"rendered":"

Once a month we\u2019re featuring a new family-friendly dish\u00a0from the Hatfields for our Kids Can Cook<\/a><\/strong> section. The dairy-free teen cooking star is Katherine and this week she and her \u201cmama\u201d, Sarah<\/strong>, are making Crockpot Peking Pork Chops with Vegetable Lo Mein.\u00a0It’s a dinner that older kids and teens can make to give their parents the night off!<\/em><\/p>\n

\"Crockpot<\/p>\n

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!<\/p>\n

The recipe is from Stephanie O’Dea<\/strong><\/a>‘s first cookbook, Make It Fast, Cook It Slow<\/i><\/strong><\/a>. Our copy is well-loved and splattered. The pork chops are simple and flavorful and are great served with rice and a vegetable.\u00a0But this time around, I was inspired by my friend Nicole MacPherson<\/a><\/strong>\u00a0to create a meal easily enjoyed by people with a variety of dietary preferences and needs.<\/p>\n

\"Crockpot<\/p>\n

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!<\/p>\n

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.<\/p>\n

Invite your friends and family over for a meal everyone will love!<\/p>\n

\"Crockpot<\/p>\n

Special Diet Notes: Crockpot Peking Pork Chops with Vegetable Lo Mein and Teriyaki Salad<\/h2>\n

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.<\/p>\n

For a fully vegan and vegetarian<\/strong> dinner, try Peking Tofu<\/strong>!\u00a0<\/strong>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 350\u00baF, or until it reaches your desired crispiness. Serve atop the vegetable lo mein.<\/p>\n

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Crockpot Peking Pork Chops with Vegetable Lo Mein<\/div>\n
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Author: Sarah & Katherine Hatfield<\/span><\/div>\n
Prep time: