Turnin' up the Heat

They tell me that spicy foods will give your nursing baby gas and make them more fussy. They say I should stop eating them. I can't leave em' alone though. I love the powerful flavor. I like the kick. Lets face it, I'm addicted. So when my friend posted this recipe on FB, I had to try it out. My taste buds wouldn't have it any other way. Go on, give in to the craving within. From one addict to another, trust me, its worth it.

Thai Peanut Pork

2 red bell peppers (sliced in strips)

4-6 boneless pork loin chops

1/4 cup creamy peanut butter

2 tbsp rice vinegar,

1 tsp crushed red pepper flakes

2 cloves minced garlic

honey soy sauce mixture: 1/4 cup honey, 1/4 cup soy sauce, 3/4 tsp minced garlic, 1/8 cup ketchup, very small pinch of red pepper flakes, and 1 1/2 tsp oil. 

First, coat slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Mix together honey soy mixture, vinegar, red pepper flakes, and garlic in mixing bowl. Pour over the pork chops and make sure it all gets covered evenly. Cover and cook on low one hour, and then on high for 3 1/2 hours. Or until pork is tender. Remove pork and whisk in peanut butter until smooth. Return pork to slow cooker for ten min. Break apart pork. Serve with rice. you can also add chopped peanuts on top.

*Notes: I used chicken instead of pork because that is what I had on hand at the time-it was still delicious. I also added a few fresh strips of yellow onion with the pepper before putting the meat in.