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1
Trim fat from pork chops.
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2
Zest tangelos.
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3
Slice tangelos and lay over bottom of crock pot, save enough for second layer if needed.
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4
Sprinkle pork chops with salt.
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5
Put in as many chops that will fit, top with tangelo slices and another layer of chops if needed.
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6
Mix orange juice, evaporated milk, zest, garlic, garlic sauce, and 1/3 cup brown sugar blend in medium bowl.
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7
Pour over chops.
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8
Set on low for 5-7 hours.
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9
Flip chops on top over half way through cooking if needed and you're able.
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10
When time is up there will be some foaminess/chunkiness in the liquid on top from the milk.
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11
Take chops out and set aside.
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12
Using tongs, take tangelo slices out and rinse off under warm water, set them on top of the chops.
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13
Pour all liquid from crock pot through strainer into sauce pan.
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14
Put liquid in sauce pan on high heat to boil, glaze will start to thicken.
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15
To keep chops warm: Rinse out crock pot insert, place back in crock pot.
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16
Place chops and tangelo slices back in crock pot and replace lid.
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17
Place flour and 1 TBL brown sugar (you can omit this if you don't want the glaze too sweet) in small bowl.
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18
Add liquid from pan to bowl a little at a time to make a little bit of a pasty consistency; this will thicken the glaze.
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19
Whisk mixture into glaze.
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20
Keep glaze over moderately high heat, stirring often, until it reaches a thick sauce/thin glaze consistency.
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21
To serve place pork chops on a plate or platter and top with tangelo slices and then glaze, Enjoy!
