Ingredients
1 tbsp olive oil
3 pork chops, (4 ounce each), boneless, skinless
¾ cup orange juice, freshly squeezed
1½ cups chicken broth
2 tbsp honey
1 tsp garlic salt
1 tsp brown sugar, packed
1 tsp orange zest
1½ tbsp cornstarch
2 tbsp cold water
1 cup steamed rice, per serving
orange segments
1 cup sauce, per serving
Preparation
Heat the oil over medium-high heat and add the pork chops. Let cook for 1 to 2 minutes on each side, until crisp and browned. Remove the chops from heat and set aside.
In the crockpot, combine the orange juice, broth, honey, garlic salt, brown sugar, and orange zest.
Stir to mix and add the pork chops, turning to coat each side with sauce. Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, until tender.
Baste the pork chops periodically while cooking.
Remove the pork chops and set aside. Pour the sauce into a medium sauce pan. Bring the sauce to a simmer.
Combine the cornstarch and cold water, then stir to dissolve.
Add the cornstarch slurry to the sauce, then let cook until thickened. Strain the cooked sauce.
Pour the sauce over the pork chops. Garnish with orange segments and serve with rice. Enjoy!
