Crock Pot Pork Chops and THE BEST RICE!

You are getting a double treat today! Both of these recipes are just wonderful! The pork chops have an incredible flavor and being cooked in the crock pot, oh so easy! And this rice is so, so, so, so good! What a wonderful combination of flavors. I used two thick bone-in pork chops and it was plenty for three meals. I will definitely double the sauce recipe for the chops next time. The rice was so good and we kept eating on it, but I would say it is generally a 4-serving dish. I served this with steamed asparagus. I do hope you'll try both of these.......you won't be disappointed.

CROCK POT PORK CHOPS

1 Tbsp EVOO (I used cooking spray)

2 pork chops, boned or not, thick.....at least an inch

S&P

1-2 finely minced garlic cloves

2 Tbsp low-sodium soy sauce

2 Tbsp chicken broth

1 Tbsp packed light brown sugar

1/8 tsp red pepper flakes

1/2 Tbsp cornstarch

1/2 Tbsp cold water

In a large skillet, heat the oil (or cooking spray) over medium-high heat until it is hot. Season the pork chops on both sides with S&P. Brown for 1-2 minutes on each side. Transfer the chops to the crock pot. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (DO NOT BURN.....if you do, scrape the burned garlic out, NOT the drippings, turn heat down, and try again.....burned garlic will ruin your dish). Stir in the soy sauce, broth, brown sugar, and pepper flakes. Cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low 6-7 hours (more if you double the recipe) or until meat is tender. If using bone-in pork chops, fish out the bones from teh slow cooker. Remove the chops fromt he slow cooker to a shallow pan or plate, they will most liely be falling aparat in tenderness at this point, and shred the meat. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the crock pot. Return the chops to the slower cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. Return the pork to the crock pot.

Serve over rice and garnish with green onions (I forgot.....this would have been a nice touch).

BAKED BROWN RICE

1 1/2 cups brown rice

2 1/2 cups chicken broth

Zest and juice from one small lemon, or from half of a large, juicy lemon

1/2 cup Parmesan

1 Tbsp sugar

1/2 apple, finely diced (I used a Gala and it was wonderful)

Preheat oven to 350. Spray an 8x8 glass baking dish with Pam. Place the rice and broth in the dish. Stir. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing the foil and fluffing with a fork. Stir in lemon, Parm, sugar, and apple. YUMMY!!!