Recipe: Slow-Cooker Bourbon Pork Chops
Description: My dad created a baked version of this recipe years ago. Delicious as it was, when I updated his recipe, I decided to try it in the slow cooker for even more moist and tender results. Bingo! Juicy, tasty and no fuss. &mdash;Judy Batson, Tampa, Florida
Ingredients: [{"text": "3/4 cup packed dark brown sugar"}, {"text": "1/3 cup apple jelly"}, {"text": "3 tablespoons bourbon"}, {"text": "3 tablespoons reduced-sodium soy sauce"}, {"text": "3 tablespoons stone-ground mustard"}, {"text": "1/2 teaspoon coarsely ground pepper"}, {"text": "1 tablespoon olive oil"}, {"text": "4 pork rib chops (1 inch thick and 8 ounces each)"}, {"text": "2 tablespoons water"}, {"text": "1-1/2 teaspoons cornstarch"}]
Instructions: For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top.
Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours.
Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half the cooking juices to a saucepan. Mix water and cornstarch until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.
