San Francisco Chops {Slow Cooker}
"Note: you can use boneless or bone-in pork chops. I’ve used both and either way, the meat becomes so tender it is falling apart so you can fish out the bones, if you are using bone-in chops. Just make sure that the pork chops you use are on the thicker side – about an inch thick. The dish benefits from the quick browning of the pork chops and although I know some of you will roll your eyes at this step, you’ll be grateful for the depth of flavor it provides. Also, the red pepper flakes do not add spiciness, instead, they add a dimension of flavor the dish needs to come together. You can reduce the amount to a pinch but don’t omit completely...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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4 pork chops, about 1-inch thick
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Salt and pepper for seasoning
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2 cloves garlic, finely minced
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1/4 cup reduced-sodium soy sauce
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1/4 cup low-sodium chicken broth
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2 tablespoons packed light brown sugar
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1/4 teaspoon red pepper flakes
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1 tablespoon cornstarch
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1 tablespoon cold water
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Hot Cooked Rice, for serving
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