If you’re anything like me, you can never have enough easy crock pot recipes. Since I can usually find a good deal on pork chops, slow cooker pork chop recipes are one of my favorites!
I found this recipe at Mel’s Kitchen Cafe. She has lots of great recipes that are worth perusing in your free time. I loved that this recipe was easy to prepare. Just a few minutes of hands on time in the morning and viola! You have a delicious hearty dinner waiting for you when you get home! These slow cooker pork chops are perfect for a busy weeknight!
These pork chops were so tender and the sauce had the perfect balance of sweetness with a little heat coming from the crushed red pepper. You could always leave the crushed red pepper out, if you don’t like spicy food.
This recipe reminded me of my Slow Cooker Parmesan Pork Roast. It’s packed with flavor and has a nice robust sauce.
And, since I was all about setting and forgetting when I made this recipe, I also fired up my rice cooker and made some brown rice to serve with the chops. My rice cooker has a program feature that lets me set it up in the morning so I have perfectly cooked rice at dinner time. It’s a huge time-saver! And, the rice was perfect for all of the yummy sauce.
In case you were wondering, this is the slow cooker and rice maker I have. I absolutely LOVE both of them!
Sweet and Spicy Slow Cooker Pork Chops
Compliments of It’s a Keeper
Adapted from Mel’s Kitchen Cafe
2 Tbsp extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper
2 cloves garlic, finely minced
1/4 cup soy sauce
1/4 cup chicken broth
2 Tbsp packed light brown sugar
1/4 tsp red pepper flakes
1 Tbsp cornstarch
1 Tbsp cold water
Heat oil in a large skillet over medium-high heat until it shimmers. Season the pork chops on both sides with salt and pepper. Add the pork chops to the hot skillet and brown for 1-2 minutes on each side . Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat for one minute. 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 5 to 6 hours until the meat is tender. Remove the chops from the slow cooker and set aside. Make a slurry by mixing the cornstarch and cold water together in a small bowl until smooth. Pour the sauce from the slow cooker into a pan and place it over medium heat on the stove. Whisk the slurry into the sauce pan and bring to a boil. Boil for 1-2 minutes or until the sauce reaches the desired thickness. Add the pork chops to the sauce and heat through.