This recipe rocked! I got it from my Southern Living SLOW-COOKER cookbook. Please note that I wrote the recipe as it is written in the book, but I have added in my own variations based on what was already in our refrigerator that I wanted to use up. (These things in italisized and in parentheses, as to not create any confusion)
1/2 cup all-purpose flour
1-1/2 teaspoons salt, divided
1 tsp. pepper, divided
6 (5 ounce) bone-in center but pork chops (about 1/2 inch thick)
2 to 3 Tbs. olive oil, divided
4 large garlic cloves, pressed
3 ears fresh corn, cut in half (we left out the corn on the cob, and ate our pork with green beans)
1 (18-ounce) bottle honey smoke BBQ sauce (recipe suggests KC Masterpiece, but I used Kraft BBQ and Marzetti Teriyaki marinade because I had a little of each leftover in my fridge and wanted to use it up)
1 cup chicken broth
1. Combine flour, 1 tsp. salt, and 1/2 tsp. pepper in a large zip-top freezer bag; add pork, tossing to coat.
(Keely, my 2 year old, is being my helper...kids love this part by the way, if you are trying to find the parts of the recipe that they can help out with)
2. Heat 1 Tbs. oil in a large nonstick skillet over medium-high heat. Cook pork, in 2 batches, 2 minutes on each side or until browned, adding additional 1 Tbs. oil if needed. (Keely managed to keep herself busy while I was slaving away over the stove for four minutes.)3. Place in a lightly greased 4-1/2 quart slow cooker. Rub remaining 1 Tbs. oil and garlic evenly over corn. Sprinkle with remaining 1/2 tsp. each salt and pepper; add to slow cooker. (we left that part out)
4. Combine BBQ sauce and broth; add to slow cooker. (I always use bouillion cubes and hot water when a recipe calls for broth, and stir it up with a fork. It's cheaper, takes up less room in the cupboards, and is environmentally efficient.)5. Cover and cook on LOW 4 hours or until meat is tender. Makes 6 servings. CHECK OUT THIS DELICIOUSNESS!!!!!!!!!!!
It smells fabulous too! You're going to love this one!