Ingredients: 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
Directions:
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!
2 comments:
I'm new to your blog. Thanks for so many fun recipes! I'm wondering with this one, if you do the corn- what does the original recipe say to do with it? Are you supposed to add it to the crock pot at some point? Thanks!!!
Nevermind! I found it. I don't know how I missed it the first 5 times I read it! :)
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