Crock Pot Teriyaki

¾ c apple juice
1 Tbsp sugar
4 pork chops boneless
dash pepper
¼ tsp garlic powder
2 Tbsp soy sauce
1 tsp ground ginger
2-4 carrots

Place all ingredients except carrots in crock pot and cook on low 8 hours or high for 4. You can even put the meat in frozen if you forget to thaw. If you like things more saucy double the recipe. Peel and slice carrots into coins and place in crock pot for the last half hour. Serve over rice.

Garlic Pork Balsamico

10 cloves garlic
¼ c balsamic vinegar
Boneless pork chops
2 Tbsp honey mustard
2 tsp dried rosemary, finely chopped

Place unpeeled garlic cloves in a small skillet a cup of water. Bring to boil and boil for 2 minutes. Drain but save 2 Tbsp of the water, let cloves cool slightly and then peel and set aside. Trim fat from pork and press rosemary into the pork. Heat about ¼ c olive oil in a skillet, add garlic and pork in skillet and cook until pork is done, about 12 minutes. Remove from pan and keep warm. Add the balsamic vinegar, 2 Tbsp of the water, and honey mustard to pan (if I don’t have honey mustard I add 1 Tbsp honey and 1 Tbsp mustard). Heat until boiling. Place pork on plate with a few garlic cloves and spoon sauce over.