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1
1.
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2
On a plate, combine flour, salt and black pepper.
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3
Dredge pork in mixture, coating both sides.
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4
2.
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5
In a nonstick skillet, heat oil over medium heat.
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6
Add pork, in batches, and brown on both sides.
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7
Transfer to slow cooker stoneware.
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8
3.
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9
Add onions to pan, adding more oil if necessary, and cook, stirring until softened.
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10
Add garlic and cook, stirring, for 1 minutes.
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11
Stir in chili sauce, vinegar, brown sugar, Worcestershire sauce and mustard.
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12
Bring to a boil.
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13
4.
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14
Pour sauce over pork.
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15
cover and cook on Low for 8 hours or on High for 4 hours, until meat is tender.
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16
TIP: If using loin cut pork chops, make sure they are about 1 inch thick and reduce cooking time to 4 to 5 hours on Low or 2 to 2 1/2 hours on High.
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17
VARIATION: Smothered Ribs: Substitute 3 1/2 to 4 lbs country-style ribs for the pork chops.
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Broil the ribs for 5 minutes per side, then place in slow cooker stoneware.
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19
Heat 1 tbsp.
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oil in skillet and proceed with Steps 3 and 4.
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21
MAKING AHEAD: This dish can be partially prepared the night before it is cooked.
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22
Complete Step 3, heating 1 tbsp.
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oil in pan before softening onions.
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24
Cover and refrigerate overnight.
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25
The next morning, complete Steps 1, 2 and 4.
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26
Feel free to vary the cut of pork you use in this recipe.
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27
The sauce is equally good on loin chops or country-style ribs (see Tip, below).
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28
Serve with plenty of hot mashed potatoes to soak up the sauce.
