Ingredients
3 frozen Boneless Pork Chops
1 container Tikka Masala sauce
1 Can Romano Tomatoes
1/2 Fennel bulb, sliced
1 Cup Pearl Onions
2 Cups Small Potatoes, left whole
3 Cloves Garlic
1 tbs Curry
1/2 tbs Tumeric
1/2 tbs Cumin
1 tsp Ground Ginger
1/4 tsp Cinnamon
Grating of Nutmeg
Salt
1 cupish water or Vegetable Stock (enough to just cover ingredients)
Frozen Peas
Parsley
Preparation
Rice, cooked via package directions I cut each frozen pork chop into 6ish cubes and loaded into the slow cooker along with all the ingredients except for the frozen peas & parsley. I covered and cooked on high for 3 hours and low for 2 1/2 hours. At about the 2 hour low cook mark I removed the solid ingredients to a bowl (except for the already dissolved tomatoes) and placed the pot over the stove. I brought to a simmer and reduced until I had the appropriate amount of sauce, skip this step if your sauce is the consistency & quantity you want. Next I shredded the pork and added all of the ingredients back into the sauce, along with some frozen peas, and kept warm until my rice was done cooking. Lastly I added the chopped parsley and served.
