These have a fantastic salty/teriyaki flavor. I made the meat in the crock pot but then supplemented the meal with rice and a pineapple/veggie stir fry. Turns out that sweetness of the pineapple didn't go great with the meat. Next time I will do a regular stir fry and exclude the pineapple.
This recipe is just for the chops.
San Francisco Chops
4 pork loin chops (1-inch thick)
1 to 2 Tbsp. vegetable oil
1 garlic clove, minced
1/4 cup soy sauce
¼ cup red wine or chicken broth
2 Tbsp brown sugar
¼ tsp. Crushed red pepper flakes
1 Tbsp. cornstarch
1 Tbsp. cold water
Hot cooked rice.
In a skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Add garlic to drippings; cook and stir for about 1 minute or until golden. Stir in soy sauce, wine or broth, brown sugar and red pepper flakes; Cook and stir until sugar is dissolved. Pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook for at least 30 minutes or until slightly thickened. Serve over rice. Yield: 4 servings.