This is what I made for Jay's birthday dinner, a new recipe that has now earned itself the title of The New Favorite.
2 TBS extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 C reduced-sodium soy sauce
1/4 C low-sodium chicken broth
2 TBS packed light brown sugar
1/4 C fresh red pepper, minced
1 TBS cornstarch
1 TBS cold water
Place the chops to the slow cooker. In a skillet, add oil and garlic. Stir constantly over medium heat until the garlic is golden. Stir in the soy sauce, broth, brown sugar and red pepper; cook and stir until sugar is dissolved. Pour over chops. Cover the slow cooker and cook on high for 5 or 6 hours until the meat is tender.
Remove the chops from the slow cooker to a shallow pan or plate. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened.
Serve the tender chops over rice and garnish with green onions, if desired.