Pork Chop Stew - cooking recipe

Ingredients

2 lbs lean pork chops
2 tablespoons oyster sauce
2 teaspoons ham soup base
12 cups water
5 potatoes (thinly sliced)
5 carrots (thinly sliced)
4 cups celery (thinly sliced)
6 garlic cloves (thinly sliced)
2 apples (peeled, cored and thinly sliced)
2 zucchini (one yellow and one green)
8 ounces mushrooms
6 ounces noodles (white oriental style)
1/2 teaspoon lemon zest
1 teaspoon salt
1 teaspoon pepper
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/8 teaspoon ginger
1/8 teaspoon cinnamon
1/2 cup water (ice cold)
2 tablespoons cornstarch
2 teaspoons soy sauce

Preparation

Remove thin-cut pork chops from their bone, trim of all visible fat, cut into bite-size pieces and marinade in oyster sauce overnight. Dissolve the soup base in boiling water and pour into the slow cooker. Peel and halve potatoes, cut into very thin slices and add them to the slow cooker. Cut carrots celery and garlic thin and add them to the cooker. Peel, core, and cut the apples, into 1/2 inch size chunks and add them to the cooker. Add all spices and simmer approximately 6 hours stirring occasionally. Cut zucchini and mushrooms into 1/4 inch size pieces and add them to the cooker. Simmer another one to two hours. About 15 minutes prior to serving thicken with cornstarch, soy sauce and cold water. Add the uncooked rice noodles 5 minutes prior to serving. Stir well. Enjoy!