Every year or so, my Church friends and I compile a cookbook of some of our favorite dishes, and this year, we published our 3rd cookbook with over 300 delicious recipes! Most of the recipes are very easy to prepare and require just a few ingredients, but are outstanding for weeknight meals, potlucks or whatever the occasion. This is one of those recipes, submitted by my good friend, Amanda.
This recipe is super easy, cooks all by itself in the crockpot and is waiting for me and my family after a long day at work. What else can you ask for?!
Low ‘n Slow: Slow Cooker San Francisco Chops
- 4 pork chops 1-inch thick
- 2 T vegetable oil
- 1 clove garlic minced
- 1/4 c soy sauce
- 1/4 c red wine or chicken broth
- 2 T brown sugar
- 1/4 t red pepper flakes
- 1 T cornstarch
- 1 T cold water
- Hot Cooked Rice for serving
- Green onions sliced, for garnish (optional)
- In a skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Add garlic to drippings; cook and stir until aromatic or golden. Stir in soy sauce, wine, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
- Cover and cook on low for 7 to 8 hours or until meat is tender. Remove chops - they will probably be falling apart by this time! Combine cornstarch and water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook for at least 30 minutes or until slightly thickened. Serve over rice and garnish with green onions, if desired.