- 4 pork chops 1 inch thick (I used 3 boneless)
- Salt and Pepper to taste
- Paprika to taste
- 1 T. Olive Oil
- 1/4 cup low sodium soy sauce
- 3 cloves garlic, minced
- 1 onion, thickly sliced
- 1/3 cup dry white wine or chicken broth
- 2 1/2 T. brown sugar
- 1/2 teaspoon crushed red pepper flakes (more or less to taste)
- 1 T. cornstarch
- 1 T. cold water
Rub chops with salt and pepper and paprika. In a medium skillet over medium heat, heat the olive oil and brown chops on both sides. Transfer to crockpot.
Add garlic and onion slices to porkchop pan with the residual oil and drippings. Cook and stir for 1 minute. Add soy sauce and wine/broth, brown sugar and red pepper flakes. Cook until the brown sugar is dissolved.
Pour over the pork chops in the crockpot and cook on low for 7 hours. Remove pork chops.
In a small bowl combine cornstarch and water, whisk until smooth. Slowly stir into crockpot.
Return the pork chops to the crockpot and cook for 30-45 minutes or until the sauce has thickened to desired consistency.
***Tips: I had to add more corn starch, it still didn't thicken so I simmered on the stove for a few moments. I served with mashed potatoes