San Francisco Chops

After spotting this recipe on several different blogs and on Taste of Home, I decided it was past time to try it out! There are two versions of it. Number 1: stove top. Number 2: crockpot. I chose the crockpot option. I'm always looking for yummy time saving recipes (aren't you???). It was super easy and deeeeeelish although the meat had a slight overcooked-ness about it. Something I find common with crockpot recipes. The flavor of the sauce was still amazing, but next time I'm trying the skillet version. Here's both. You decide which you want to choose and share your results. Enjoy :)

SAN FRANCISCO CHOPS - CROCKPOT
4 bone-in pork loin chops (1 inch thick and 8 ounces each)
1 to 2 tablespoons canola oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

In a large skillet, brown pork chops on both sides in oil; transfer to a 3-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Stir in the soy sauce, wine, brown sugar and 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. Return chops to slow cooker. Cover and cook for at least 30 minutes or until slightly thickened. Serve with rice.

SAN FRANCISCO CHOPS- SKILLET
1 1/2 lbs pork chops
1 tablespoon oil
2 teaspoons oil
1/4 cup beef broth or 1/4 cup sherry wine
2 tablespoons brown sugar
1/4 cup soy sauce
1/4 teaspoon crushed red pepper flakes (optional)
black pepper, to taste
2 cloves garlic, minced
2 tablespoons water
2 teaspoons cornstarch

Heat 1 Tablespoon oil in skillet, and brown chops on both sides. Meanwhile, combine the 2 teaspoon oil, broth or sherry, brown sugar, soy sauce, red pepper, and black pepper. Add garlic to pork chops, and pour sauce mixture over everything. Cover and simmer 30 minutes, adding 1-2 Tablespoon of water if needed to keep sauce from cooking down too much. Turn chops once. Remove chops to platter. In pan, stir in cornstarch dissolved in 2 Tablespoon of water. Cook until thickened. Pour over chops and serve.