Ingredients
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1 lb boneless top loin pork chops (New York chops) 1-inch thick
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3 tbsp brown sugar
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3 tbsp cider vinegar
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4 tsp reduced-sodium soy sauce
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2 garlic cloves, chopped
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1 pkg ( 14.4 oz.) frozen bell pepper stir-fry blend
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4 tsp cornstarch
Steps
1
Coat a large nonstick skillet with nonstick cooking spray; place over high heat. Sprinkle both sides of chops with pepper to taste; add to skillet. Cook 1–2 minutes per side or just until browned. Transfer to a 4-quart slow cooker.
2
In a small bowl, whisk together brown sugar, vinegar, soy sauce and garlic; whisk until sugar dissolves. Pour over chops. Cover and cook on low 4 hours.
3
Add frozen vegetables to slow cooker; increase heat to high. Cook 45 minutes to 1 hour more or until chops are heated through (145°F) and vegetables are tender. Transfer chops to a platter, reserving cooking liquid and vegetables in slow cooker.
4
For the sauce, whisk together cornstarch and 4 teaspoons cold water in a microwave-safe bowl until dissolved. Stir in cooking liquid from slow cooker. Microwave on high 2 minutes or until sauce come to a boil and thickens; return to slow cooker. Toss sauce with vegetables until well-coated. Spoon vegetables and sauce over chops and serve.
