Make the most of these leftovers! All You Reader Shana Beattie suggests mixing it into fried rice for a second meal.
1/2 cup low-sodium beef broth
1/3 cup chili sauce
3 tablespoons pack light brown sugar
2 teaspoons cider vinegar
Salt and pepper
3/4 teaspoons ground ginger
6 bone-in center-cut pork chops, 1 inch thick, trimmed of excess fat
3 tablespoons olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
How to Make It
Mix broth, chili sauce, brown sugar and vinegar in a medium bowl.
In a small bowl, stir 1/2 tsp. salt, 1/4 tsp. pepper and 1/2 tsp. ginger; rub mixture on both sides of pork chops. Warm 2 tbsp. olive oil in a large skillet over medium-high heat. Working in batches, cook chops in a single layer until browned, about 2 1/2 minutes; flip and cook 2 minutes longer. Transfer to slow cooker. Repeat with remaining pork.
Reduce heat to medium;add remaining oil to same skillet. Add onion and saute until tender, about 2 minutes. Add garlic; saute for 30 seconds. Remove skillet from heat and stir in broth mixture, scraping up browned bits. Pour sauce into slow cooker; stir.
Cover and cook on low for 4 hours. Transfer chops to a platter and cover with foil. Skim fat from sauce. Stir in 1/4 tsp. ginger; season with salt and pepper. Serve sauce over pork.