1Saute sausage in a large skillet over medium high heat until browned. Drain sausage, reserving drippings in pan.
2Combine flour, salt, and pepper in a large ziploc bag; add pork chops. Seal bag and shake to coat.
3Add oil to drippings in skillet. Cook pork chops in hot oil over medium high heat for 3 minutes on each side or until browned. Transfer pork chops to a 5 or 6 quart slow cooker. Layer vegetables and sausage over pork chops; add broth and thyme. Cover and cook on LOW for 6 hours.
4Remove pork chops from slow cooker; cover and keep warm. Increase temperature to HIGH. Combine cornstarch and 2 tablespoons water, stirring until smooth. Stir cornstarch mixture into vegetables in slow cooker. Cook, uncovered, 10 more minutes or until thickened.
5Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. sprinkle vegetables with green onions, and serve with hot sauce, if desired.