Pork Tikka Masala

• 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

1. Rice, cooked via package directions
2. 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.

chops, masala sauce, romano tomatoes, fennel, pearl onions, potatoes, garlic, curry, tumeric, cumin, ground ginger, cinnamon, nutmeg, salt, water, frozen peas, parsley

Taken from www.epicurious.com/recipes/member/views/pork-tikka-masala-50150056 (may not work)