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 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 ir aromatic and golden. 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 cooker to a shallow pan or plate - they will most likley be falling apart in tenderness at this point. In a small bowl, combine the cornstach and water until smooth.
Whisk the cornstarch slurry into the sauce in the slow cooker. Heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened.
Serve the tender chops over rice and garnish with green onions if desired.
Originally Submitted
7/25/2011
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