Slow Cooker San Francisco Pork Chops

I feel bad when I try new recipes when we have people over for dinner....sometimes it doesn't turn out like I had envisioned.  In this case, the missionaries scored big-time!  It' sad when they know me so well that they KNOW that  always take a picture of my food :)  I have never cooked pork chops in a crockpot.  I thought it was high time I start!  I am so glad I started with this recipe because it was so delicious, it makes me want to cook many more pork chop/slow cooker dishes!  The pork was so tender it was falling apart...and the sauce....oh the sauce!  I could have just eaten that over the rice and been perfectly happy.  If you don't love pork chops, try them this way....you will be glad you did :)  

Slow Cooker San Francisco Pork Chops

From:  Mels Kitchen Cafe

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Hot Cooked Rice, for serving

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve the tender chops over rice and garnish with green onions, if desired.