Prep: 20 minutes, Cook: 6 to 8 hours on low or 3 to 4 hours on high, Makes: 8 servings.
8 boneless pork chops, cut 3/4 inch thick ( about 2 pounds total )
1 Tbsp. cooking oil
2 C. shredded carrots
2 med. onions, chopped
1 14oz. can. light coconut milk
1/2 C. chicken broth
1/2 C. creamy peanut butter
1/2 tsp. crushed red pepper
Hot cooked basmati rice or Chinese cabbage (napa)
In a large skillet brown pork chops, half at a time, in hot oil, turning once.
Place carrots and onions in a 3 1/2 or 4 quart slow cooker. In a medium bowl combine coconut milk, chicken broth,peanut butter, and crushed red pepper; pour over vegetables. Place chops on top of vegetables.
Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
Serve over rice.