- 4 pork chops (about 3/4-inch to 1-inch thick)
- salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 clove garlic (minced)
- 3 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 tablespoons brown sugar or honey
- Dash cayenne pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon water to make a smooth paste
Gather the ingredients.
Season pork chops with salt and freshly ground black pepper to taste.
Heat the olive oil in a large skillet over medium heat.
When the olive oil is hot, add pork chops and sear, turning once, until nicely browned on both sides.
Transfer the pork chops to the crock pot. Add the minced garlic to the pan drippings and sauté until it just begins to brown. Add the soy sauce, chicken broth, sugar, and cayenne pepper. Stir to blend and bring to a boil.
Pour sauce over the chops.
Cover and cook on low until pork chops are tender, about 6 to 7 hours.
Stir in cornstarch and water mixture until well blended. Cover and cook about 15 to 20 minutes longer.
Serve and enjoy!
- Consider doubling or tripling the sauce ingredients so there would be more for the rice to soak up.
- Instead of adding the cornstarch mixture to the slow cooker, strain the liquids into a saucepan and bring to a boil on the stovetop. Add the cornstarch mixture and cook, stirring, until thickened. Serve with the pork chops and hot cooked rice.